Carrots and walnuts pound cake
Step 1 . Rinse and peel the carrots. Dice half of them.
Step 2 . 2 foreign eggs ➕ 140 grams of milk, stir well.
Step 3 . Add 110g edible oil, 90g white sugar or sugar substitute, and 3g refined salt, and continue to stir.
Step 4 . Weigh in 300g medium gluten flour (low gluten flour is OK), 6g baking powder or 3g baking soda, and mix well.
Step 5 . Add diced carrots and 40g chopped walnuts, stir well. Meanwhile, preheat the oven to 200 ℃ (10 minutes) in advance.
Step 6 . It's OK to stir it to this degree.
Step 7 . Several sides inside the mold are brushed with oil to facilitate demoulding.
Step 8 . Scrape in batter.
Step 9 . Put the mold into the oven and bake it for 50 minutes at 220 ℃.
Step 10 . After the cake is out of the oven, cool it and demould it.
Step 11 . Slice after cold soak.
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