Unique Flavor [caramel Pumpkin Pound Cake]

Unique Flavor [caramel Pumpkin Pound Cake]

1. Cut the pumpkin into 1cm pieces.

2. Put it in a bowl and heat it up in a microwave or steamer until cooked through. (You can easily pierce through with chopsticks).

3. Add the confectioner's sugar and water from the caramelized pumpkin ingredients in a small pot and heat over medium heat without stirring. When the granulated sugar begins to dissolve and color, use a spatula or shovel to stir to make the color uniform.

4. When the syrup turns dark brown, turn off the heat, then pour boiling water into the pot along the spatula or spatula, and stir well.

5. Turn on the fire again and put the cooked pumpkin in the pot.

6. Then quickly mix it and let it cool before use. If you don't use it up, put it in the fresh-keeping box and use it for other purposes.

7. Sift the powder in the material twice and set aside.

8. After the butter is soft at room temperature, use an electric whisk until the butter is soft.

9. Add the powdered sugar in two portions and continue beating with a whisk until the butter expands and turns white and the powdered sugar dissolves.

10. At this time, the oven can be preheated by 180°. Add the beaten egg liquid several times. Use an egg beater to continue beating. Each time you add egg mixture, you must beat until the egg mixture and butter are thoroughly mixed and then add another time until all the egg mixture is added.

11. The whipped butter is shown in the picture.

12. Add the sifted flour to the beaten butter.

13. Stir or cut and mix evenly. Do not mix.

14. Add caramelized pumpkin.

15. Stir roughly.

16. Put the cake paste into the piping bag.

17. Place the mold with baking paper, or spread oil and powder for anti-sticking treatment.

18. Squeeze into the mold. Use a spatula to arrange the cake batter into a shape of high on both sides and low on the middle.

19. Put it in the middle layer of the preheated oven, adjust the upper and lower heat to 170° and bake for 40 minutes.

20. Remove the mold after baking.

21. Take the cake out, put it on the drying net, tear off the baking paper, and let it sit for a while.

22. Wrap it with plastic wrap while it is hot, and store it in an airtight seal. Eating after three days is the best taste period.

Tips:

If you don't like baking powder, don't let it go. But the premise must be the butter in place.
The material can be made into two molds with length 18cm*width 6cm*height 6cm.