Easy Recipe For Halloween Warm and Cozy Kabocha Squash Pound Cake Yummy

Simple making ultimate For Halloween! Warm and Cozy Kabocha Squash Pound Cake easy, tasty, practical.

9 ingredients, 11 steps, cooking For Halloween! Warm and Cozy Kabocha Squash Pound Cake

Good Morning every body, now you get present recipe For Halloween! Warm and Cozy Kabocha Squash Pound Cake with 9 ingredients and 11 steps. Below this is how to cook, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 11 stages of easy cooking For Halloween! Warm and Cozy Kabocha Squash Pound Cake.

Ingredients for For Halloween! Warm and Cozy Kabocha Squash Pound Cake

1. It’s 100 grams : Butter.
2. Prepare 100 grams : Powdered sugar.
3. Prepare 1/6 : Kabocha squash.
4. It’s 100 grams : Egg.
5. You need 1 dash : Vanilla oil.
6. You need 110 grams : White flour.
7. It’s 2/3 tsp : Baking powder.
8. You need 1 dash : Salt.
9. Prepare 1 : Kabocha seeds.

If all ingredients For Halloween! Warm and Cozy Kabocha Squash Pound Cake it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking For Halloween! Warm and Cozy Kabocha Squash Pound Cake

1. Remove the seeds, cut half of the kabocha squash (about 100g) into cubes, place into a microwave-safe bowl, cover with plastic wrap, and microwave. Cook at 500W for 1.5-2 minutes.
   
2. Cut the remaining half into 3cm pieces, and microwave just like the kabocha from Step 1. Microwave at 500W for 4 minutes. They are done once you can pierce them through with a toothpick. Remove the rind, and mash into a paste. Tip: It is hot, so be careful.
   
3. Line a pan with parchment paper (You can also use copy machine paper.) Preheat the oven to 340F/170C.
   
4. Once the kabocha has cooled, add the butter and salt to a bowl and whisk with an egg beater until smooth. Add in the sugar in 3 batches.
   
5. After completely mixing in the sugar, whip the mixture until it turns completely white. Add in the mashed kabocha and mix.
   
6. Whisk the eggs and add the vanilla oil. Add the eggs, one tablespoonful at a time, to the mixture from step 5, mixing well. Tip: Add in the next spoonful of egg after mixing well enough that the mixture looks like it did before the previous egg was added.
   
7. Sift the flour and baking powder into the bowl. Mix it together with a rubber spatula, using short, light strokes as if you're cutting the mixture. Stop after you are no longer able to see the flour.
   
8. Add the kabocha squash from Step 1 that was cut into cubes. Gently fold it in so as not to smash the kabocha. Make sure not to over-mix.
   
9. Pour it into the pan. Top with kabocha squash seeds to taste.
   
10. Bake in an oven preheated to 170C for 45-50 minutes. After cooking for 15 minutes, make a cut down the center of the loaf.
    
11. Once it has all plumped up and the opening in the middle springs back up when lightly pressed on, it is done.
    
12. Finish and Enjoy.

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