Health benefits
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Butter ( 85g ) | Low-gluten flour ( 100g ) |
Baking powder ( 2.5ML ) | Salt ( 1.25ML ) |
Pumpkin (peeled and seeded) ( 120g ) | Brown sugar ( 40g ) |
Eggs ( 1 ) |
How to make soft pumpkin cakes
1.Peel and remove the seeds from the pumpkin, then cut into small pieces.
2.Put it in the microwave for 3 to 4 minutes, until chopsticks can easily pierce it.
3. Take it out and cool it down, then use a spoon to crush the pumpkin flesh into puree.
4. After the butter has softened.
5.Add fine sugar, brown sugar and salt.
6.Use a whisk to beat until the volume increases, the whole process takes about 5 minutes.
7.Take an egg and beat it in a bowl.
8. Add to the whipped butter in three batches.
9.Every time, you must wait until the eggs and butter are completely combined before adding the next one.
10. Add the pumpkin puree to the butter paste.
11.Continue to beat evenly with a whisk.
12.Mix low-gluten flour and baking powder and sift.
13. Add to the butter paste.
14.Use a rubber spatula to stir evenly (no circles) to form cake batter.
15. Pour the cake batter into the cake mold, filling it 2/3 full.
16.Put the mold into the preheated 180 oven, middle layer, upper and lower heat, bake for 15 Minutes until the cake is puffed up and golden brown on top.
17.After baking, remove and cool.
18. Turn the mold over and take off the film.Because it is a non-stick film, it is very easy.Remove film.
19. Break open a cake, it is golden, soft and delicious, so delicious.
20.The renderings are also beautiful.
Tips
To make the mold for this small egg, you can use paper film, a small metal mold, a muffin mold, or even an egg tart mold.However, you need to pay attention.According to the size of the mold, the baking time should be adjusted accordingly.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
