Health benefits
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Butter ( 80g ) | Eggs ( 3 ) |
Fine sugar ( 90g ) | Low flour ( 90g ) |
High powder ( 30g ) | Baking powder ( 2 grams ) |
Steamed pumpkin ( 60 grams ) | Boiled Mash cooked black rice ( 60g ) |
Whipped cream ( 150g ) | Strawberry powder ( appropriate amount ) |
Custard powder (appropriate amount) |
How to make black rice and pumpkin pound cake
1. Prepare all the ingredients.
2. Soften the butter and beat the fine sugar with a whisk.
3. Crack in the eggs and stir evenly.
4.Sift in high flour and low flour.
5. Stir evenly without dry powder and divide into two parts.
6. Add half of the black rice paste.
7. Line the mold with oiled paper and pour in black rice paste.
8.Pour the other half into the pumpkin paste.
9. If black rice paste is poured at a high level, the mixture will be uneven and the cut surface will look good..
10.Preheat the oven to 160℃, bake for 45 minutes on top and bottom, and cool for 20 minutes.Take it out and cut off the corners.
11.Cut in half.
12. Whisk the light cream until it reaches a small hook and is not covered.
13.Cake topping.
14.Add water to melt gelatine powder, then add appropriate amount of strawberry powder and mix evenly.
15.Pour the top of the cake.
16. Place a few blueberry leaves for decoration.
17.It looks beautiful after cutting.
18.The taste is rich and delicate.
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