Avocado Nut Pound Cake Bars

Name: Avocado Nut Pound Cake Bars
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Avocado; 60g Unsalted butter; 1 piece egg; 100g Low-gluten flour; 60g Powdered sugar; 30g cranberry; 30g Chopped walnuts; 1/2 teaspoon Baking powder; 1/4 teaspoon baking soda

by jijiqucho (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Avocado is what we usually call avocado, rich in multiple vitamins (A, C, E and B series vitamins, etc.), a variety of mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, Manganese, selenium, etc.), edible plant fiber, rich in fat, the content of unsaturated fatty acids is as high as 80%. It is a high-energy, low-sugar fruit. It has important physiological functions such as lowering cholesterol and blood fat, protecting the cardiovascular and liver systems, etc. Of course, everything Excessive consumption will make people fatter. A moderate amount of avocado will not cause obesity. However, it is a good choice to replace part of the butter in desserts with avocados, which not only reduces calories, but is also healthier.

Ingredients

60g Avocado
60g Unsalted Butter
1 piece Egg
100g Low-gluten Flour
60g Powdered Sugar
30g Cranberry
30g Chopped Walnuts
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Avocado Nut Pound Cake Bars

1. Prepare all the materials.

2. Soften the butter.

3. Cut the avocado into small pieces, add the butter and pour the powdered sugar into it. Press a few times with a spatula to prevent the powdered sugar from splashing during the beating process. Then use an electric whisk until fluffy and lighter in color.

4. Beat the eggs in advance, then add them to the avocado butter in three portions, and beat them at high speed for each addition until they are fully integrated.

5. Sift in low-powder baking powder and baking soda powder, stir and mix well. Using Mr. Kojima's technique, the spatula was scraped in from the two o'clock direction of the egg-beating bowl, and out from the eight o'clock direction, and mixed until there was no dry powder.

6. Pour in the crushed nuts and mix well.

7. Pour the cake liquid into the piping bag and squeeze it into the non-stick mold. Because my non-stick mold, there is no burning paper. If it is an ordinary mold, cut the baking paper into a suitable size and squeeze it into the cake liquid . Preheat the oven 180 degrees.

8. Put the mold in the steaming oven and bake for 30-35 minutes. If you bake a cake slice, bake it for 20 minutes. When the surface becomes hard, it will be more beautiful to use a knife soaked in water to scratch the batter.

9. The baked pound cake will taste even better after being left in the refrigerator for three days to return to the oil.

Tips:
1. The egg liquid must be added in batches, otherwise it is easy to cause the separation of water and oil in the process of whisking. But there is also a small door, that is, a small amount of flour can be sifted into the butter, so that the flour can absorb the water in the egg liquid and make the egg liquid easier to mix;
2. Before adding the icing sugar to the butter, use a mixing knife to mix a few times, otherwise the powder will splash easily;
3. Pour the powdered sugar in the same way as the egg liquid, and it must be added in portions, otherwise the water in the cream will be absorbed by the powdered sugar and harden, making it difficult to stir.