🎃할로윈 단호박 파운드케이크 만들기 Halloween Sweet pumpkin pound cake recipe

#할로윈베이킹 #halloweenbaking #ハロウィンベーキング 단호박 파운드케이크(Sweet pumpkin pound cake) 1 유산지를 파운드틀 크기에 맞게 잘라서 넣어준다 2 단호박을 잘라 내열용기에 담고 랩핑후 구멍을 뚫어준다 3 전자레인지에 5-6분 돌려준다 4 한김 식힌후 주걱으로 으깨준다 5 실온무염버터를 핸드믹서로 부드럽게 잘 풀어준다 6 바닐라익스트랙, 소금, 황설탕, 꿀을 넣고 고속으로 휘핑해준다(볼옆면을 주걱으로 정리해가면서 반죽의 색이 뽀얗게 될때까지 휘핑) 7 달걀을 조금씩 나눠 넣으면서 휘핑해준다(반죽이 분리되지 않도록 한번 넣을때마다 충분히 섞어주고 만약 분리되면 체친가루를 한두숟갈정도 넣고 섞어준다) 8 생크림을 넣고 휘핑해준다 9 단호박을 넣고 휘핑해준다 10 체친 박력분, 아몬드가루, 베이킹파우더를 넣고 주걱으로 잘 섞어준다 11 반죽을 틀에 넣는다 12 윗면을 고무주걱으로 U자 모양으로 정리해준다 13 틀을 2-3번 탕탕 쳐준다 14 170도로 예열한 오븐에서 40-42분정도 구워준다 15 오븐에서 꺼내자마자 틀을 바닥에 한번 탕 쳐준다 16 완전히 식으면 8조각으로 잘라준다 17 초코펜을 중탕물에 녹여 호박 눈코입을 그려준다 18 윗부분에 호박씨를 꼽아준다 단호박 파운드케이크 21cm*7cm*6cm(높이) 단호박 200g 무염버터 110g 바닐라익스트랙 2g 소금 1꼬집 황설탕 90g 꿀 10g 달걀 120g 생크림 10g 박력분 110g 아몬드가루 20g 베이킹파우더 4g 다크초코펜 호박씨 적당량 Sweet Pumpkin Pound Cake 1 Stick baking paper to the pound mold 2 Cut the sweet pumpkin, put it in a heat-resistant container, wrap it, and make a hole 3 Microwave it for 5-6 minutes 4 After cooling down, mash it with a spatula 5 Soften room-temperature unsalted butter with a hand mixer 6 Add vanilla extract, salt, brown sugar, and honey and whip at high speed (trimming the sides of the bowl with a spatula, whip until the color changes to milky white) 7 Divide the eggs little by little and whip (Mix enough each time not to separate, and if it does, add sieved flour to mix ) 8 Add fresh cream and whip 9 Add the sweet pumpkin and whip 10 Add the sifted cake flour, almond powder, and baking powder and mix well with a spatula 11 Put the batter into the mold 12 Trim the top to make a U shape with a rubber spatula 13 Beat the mold 2-3 times 14 Bake in an oven preheated to 170 degrees for 40-42 minutes 15 Taking it out of the oven, drop the mold onto the floor once 16 When completely cooled, cut it into 8 pieces 17 Melt the chocolate pen in a water bath and draw the eyes, nose, and mouth of the pumpkin 18 Put pumpkin seeds on the top Ingredients for Sweet Pumpkin Pound Cake (21cm x 7cm x 6cmH) Sweet pumpkin 200g Unsalted butter 110g Vanilla extract 2g A pinch of salt Brown sugar 90g Honey 10g Eggs 120g Fresh cream 10g Cake flour 110g Almond powder 20g Baking powder 4g Dark chocolate pen Some pumpkin seed Kue Pound Labu Manis 1 Tempelkan kertas roti ke cetakan pon 2 Potong labu manis, masukkan ke dalam wadah tahan panas, bungkus, dan buat lubang 3 Microwave selama 5-6 menit 4 Setelah dingin, haluskan dengan spatula 5 Lelehkan unsalted butter suhu ruang dengan hand mixer 6 Tambahkan ekstrak vanila, garam, gula merah, dan madu, lalu kocok dengan kecepatan tinggi (potong bagian pinggir mangkok dengan spatula, kocok hingga berubah warna menjadi putih susu) 7 Bagi telur sedikit demi sedikit dan kocok (Campur cukup setiap kali untuk tidak terpisah, dan jika ya, tambahkan tepung yang diayak untuk dicampur ) 8 Tambahkan krim segar dan cambuk 9 Tambahkan labu manis dan cambuk 10 Tambahkan tepung terigu yang sudah diayak, almond powder, dan baking powder , aduk rata dengan spatula 11 Masukkan adonan ke dalam cetakan 12 Rapikan bagian atas untuk membuat bentuk U dengan spatula karet 13 Kocok cetakan 2-3 kali 14 Panggang dalam oven yang dipanaskan hingga 170 derajat selama 40-42 menit 15 Keluarkan dari oven, jatuhkan cetakan ke lantai satu kali 16 Setelah benar-benar dingin, potong menjadi 8 bagian 17 Lelehkan pena cokelat dalam bak air dan gambar mata, hidung, dan mulut labu 18 Taruh biji labu di atasnya Bahan Kue Pound Labu Manis (21cm x 7cm x 6cmH) Labu manis 200g Mentega tawar 110g Ekstrak vanila 2g Sejumput garam Gula merah 90 gram Madu 10g Telur 120g Krim segar 10g Tepung terigu kunci biru 110g Bubuk almond 20g Baking powder 4g Pena cokelat hitam Beberapa biji labu