Caramel Pumpkin Pound Cake
An extremely fresh and delicious caramel pumpkin pound cake, even people who live on the calorie meter can’t resist its fresh power, not greasy or greasy, a delicious fantasy journey of caramel and pumpkin, super delicious Can I kill more than half of them at one time without wheezing? With babe pumpkin, it smells like pumpkin, but it tastes like pink caramel sweet potato? ? In short, it is one of the best ways to collect and do it again and again!
Materials
Caramel pumpkin
Babe Pumpkin (Seedless) 200g
Granulated sugar 50g
1 tablespoon water
2 tablespoons boiling water
Pound cake
75g unsalted butter
70g eggs
Low gluten flour 90g
Baking powder 1g
Icing sugar 60g
Caramel Pumpkin 100g
Weight
212 * 67 * 55 live bottom cake mold one
Practice
Caramel pumpkin
① Wash the babe pumpkin, cut it into small pieces of 1cm, steam it thoroughly in a steamer, and let the chopsticks poke easily.
② Add fine granulated sugar and water to the milk pot and heat over medium heat. Stir continuously with a spatula to make the color even. Turn off the heat when the syrup becomes dark brown, then pour boiling water into the pot, stir evenly and turn off the heat.
③ Turn on the fire again, pour the steamed babe squash into the pot, then mix quickly and pour into the container. You can use it after leaving it cool. You can put it in a fresh-keeping box if you do n’t use it. You can eat it or make other desserts.
Pound cake
① Beat butter softened at room temperature until the butter is soft with a whisk.
② Add powdered sugar and continue whipping until the butter swells and turns white and the powdered sugar dissolves. At this time, the oven can be preheated at 180 ° C.
③ Add the beaten egg liquid in batches and continue to beat with the eggbeater. Every time you add the egg liquid, it must be whipped until the egg liquid and butter are fully fused and then added again until all the egg liquid is added.
④ Sift the low-gluten flour and baking powder into the beaten butter, mix well.
⑤ Add caramel squash and mix roughly, put in a decorative bag.
⑥ Prepare a 21cm live bottom pound cake mold, spread a layer of baking paper, then squeeze the cake batter, and finally arrange it flat. It is recommended that both sides are high and the middle is low.
⑦ Put in the middle layer of the preheated oven and bake at 170 ℃ for 40 minutes.
⑧ Take the cake out of the mold and let it cool on the Internet. You can eat it on the same day or wrap it in plastic wrap and eat it the next day.
Generally, the pound cake will be slightly dry after baking, and it will be more delicious after being placed for one night. However, this pound cake with babe pumpkin is particularly moist and delicious after baking. I took several pieces while taking pictures of the small baking. Later, wrap the remaining plastic wrap and leave it for one night, it will be more moist and soft than the previous day, let colleagues around try a circle, some friends said it was more moist and soft than the previous day, but I really think It was already delicious on the first day, and it was not greasy at all ~ It was refreshing with caramelized pumpkin ~ Boom, it was a taste that I could n’t help but praise ~
