How to make Little Forest Two-color Pound Cake, how to make it delicious

Ingredients: Fermented butter (I used President Butter Roll) 100g brown sugar (I used Taikoo Brown Sugar) 80g two eggs (about 100g) 45g cooked pumpkin with Vismeda date paste 45 grams of low-gluten flour, 125 grams of baking powder, 1/2 spoon of red yeast rice powder, 2 grams of pumpkin powder, 2 grams

How to make Little Forest Two-color Pound Cake

Slightly beat the butter after softening it , then put the brown sugar into the butter in three batches and beat evenly. Generally, the volume will increase and the color will turn a little white and become lighter.

After beating the eggs in a bowl, add them to the whipped butter three to five times. Each time, you need to stir carefully before proceeding to the next step. When the weather is cold, it is recommended to stir before When cooking, put a small basin of hot water at the bottom of the basin to make it easier to stir. In summer, it is best to take the eggs out of the refrigerator and leave them at room temperature before use to prevent the water and oil from being separated and difficult to operate.

This picture shows the fluffy state after beating.

It is recommended to add a little oil to the beaten date paste and fry it in a pan until dry before use. The date paste will have a richer flavor and no excess water. I forgot here...

The whipped butter should be evenly divided. Divide into two parts and add date puree and pumpkin puree. I forgot to mention that the pumpkin puree also needs to be fried before use.

Divide the low-gluten flour and baking powder into two parts, then add red yeast powder and pumpkin powder (natural pigments, harmless to the body, to increase the color) respectively, sift and stir. Mix well until there are no flour particles.

This picture is a picture of pumpkin puree, butter, low powder baking powder and pumpkin powder and then stirred...

The mold in the picture is from the Japanese cuoca brand. Generally, three Any pound cake mold can be used... Surround the mold with baking paper, pour the two portions of batter into the mold respectively, and smooth it out. Preheat the oven to 180 degrees and 170 degrees for 45 to 50 minutes. This depends on your personal oven. I use Cass 4502, the 45-liter model. Some ovens can take about 40 minutes, and you can flexibly increase or decrease the time... When you put it in the oven for 10 minutes, you can dip a knife in a little water and make a slit on the surface of the cake, so that a beautiful crack will be formed after baking.

After taking it out of the oven and cooling it, you can apply whipped cream on it!