Pumpkin Swiss cake
By VicentaLakin
PUMPKIN CONTAINS COMPONENTS SUCH AS STARCH, PROTEIN, CARROTS, VITAMIN B, VITAMIN C AND CALCIUM, AND PHOSPHORUS. THEY ARE WELL NOURISHED AND REGULARLY EAT MELONS FOR RURAL PEOPLE AND ARE RECEIVING INCREASING ATTENTION FROM URBAN PEOPLE. NOT ONLY IS THERE A HIGH VALUE FOR FOOD. AND IT HAS AN INESCAPABLE THERAPEUTIC FUNCTION. I'M USUALLY THE FAVORITE PUMPKIN WHO EATS ALL KINDS OF THINGS, AND I'VE BEEN MENTIONED SEVERAL TIMES BY MY NETIZENS TO MAKE A PUMPKIN CAKE, BECAUSE THE MATERIAL IS NOT WORKING, AND TODAY I'M FINALLY MAKING A PUMPKIN SWISS CAKE. THE BAKED CAKES ARE SWEET AND NOT TIRED, AND THEY'RE BEING FOLLOWED BY GIRLS AND FRUIT
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Pumpkin Swiss cake
1
Prepare the material you need
2
Pumpkin slices are evaporated, and when they cool down, they're shredded with salad and mixed with milk
3
The yolk and the algae sugar are evenly mixed with an egg-pumper and a mild mix with a low band. even
4
The proteins and sugars are mixed together, and they're even
5
Roast-painted oil sheet to the plate, preheated the oven to 200 degrees centigrade for about 20 minutes
6
Sweet and nutritious pumpkin cake is fresh