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Hello, this is HoHo Baking! 👩🏻🍳 Today, we tried making pumpkin pound cake with the pumpkins that a friend personally grew and sent from Jeju Island. Whether it's because it was made with pumpkins grown directly, the pound cake turned out incredibly soft and sweet. 😎
We've also included the method for making "Pumpkin Cream" in the video. When you eat the pound cake with pumpkin cream, it has a wonderfully moist and sweet texture. It was truly... so delicious. A taste that leaves an impression. 👍🏻
Starbucks also sells a cream cheese pumpkin cake, so I bought and tried it. Well... personally, I found that the cream cheese flavor was stronger than the pumpkin pound cake. (This is my personal opinion 🧐) So, to address that, we're introducing a really delicious pumpkin pound cake recipe that maximizes the sweetness of the pumpkin. Try making it quickly with the pumpkins you have at home!
Ingredients 😋
Pound cake mold, using one with dimensions 30.5cm * 7cm * 6cm (width * height * depth)
[Pumpkin Pound Cake Batter]
Butter 104g
Sugar 110g
Egg 100g
Cream cheese 65g
Pumpkin puree 87g
Cake flour 138g
Baking powder 3.2g
Baking soda 1g
Salt 1.2g
Pumpkin chunks 200g
[Pumpkin Cream]
Heavy cream 200g (chilled)
Room temperature cream cheese 60g
Sugar 20g
Condensed milk 20g
Pumpkin puree 100g
📌 A total of 187g of pumpkin puree is needed for the batter and cream. Add 200g of pumpkin chunks, and the total pumpkin needed is 387g.
🔥 Preheat/Baking
Preheat to 170 degrees Celsius. Can use both conventional oven and air fryer. We used "Gierra Brio Steam" for this.
Bake at 170 degrees Celsius for 33-34 minutes using the multi-mode on Gierra.
🐾 Step-by-Step
Preparing Ingredients
For pumpkin chunks, cut the pumpkin, remove seeds, and slice into 1cm thickness, preparing 200g.
Place the chunks in a bowl with a little water, cover with plastic wrap, poke holes, and microwave for 2 minutes.
Drain water after pumpkin is cooked.
For pumpkin puree, peel the pumpkin, preparing 187g.
Place in a bowl with a little water, cover with plastic wrap, poke holes, and microwave for 3-4 minutes.
Mash to make puree.
Grease the pound cake mold with butter and refrigerate.
Making Batter
Place 104g of butter in a mixer and melt.
Add 110g of sugar and mix with the melted butter.
Add 100g of eggs in 4-5 portions, mixing well each time.
Add 65g of cream cheese to the batter and mix well.
Add 87g of pumpkin puree.
Sift 138g of cake flour, 3.2g of baking powder, 1g of baking soda, and 1.2g of salt. Mix until no flour streaks are visible.
Panning/Baking
Put the batter into a piping bag and pan it in the pound cake mold.
Layer: Batter-Pumpkin Chunk-Batter-Pumpkin Chunk, and so on.
Smooth the top as shown.
Bake at 170 degrees Celsius for 33-34 minutes.
Trim the top flat.
Making Pumpkin Cream/Decoration
Crush 60g of room temperature cream cheese.
Add 100g of pumpkin puree.
Add 20g of condensed milk, 20g of sugar, and 200g of chilled heavy cream. Mix until it reaches the desired texture.
Put it in a piping bag and decorate the pound cake as desired (using nozzle 857).
Decorate with pumpkin chunks and pumpkin seeds, and you're done!
Негізгі бет Pumpkin Pound Cake Recipe 🎃: The Meeting of Sweet Jeju Pumpkin Pound and Smooth Pumpkin Cream!
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