Pumpkin cake
By VicentaLakin
Recipe Recommendations
- pumpkin 120g
- unsalted butter 85g
- low-gluten flour 100g
- baking powder 1.5 small spoon
- eggs one
- white granulated sugar appropriate amount
- glutinous rice flour appropriate amount
- corn starch appropriate amount
- matcha powder appropriate amount
- salt appropriate amount
- light cream appropriate amount
Steps for Pumpkin cake
1
Let's get the pumpkins out of the skin and cut the seeds2
Butter softening with salt and sugar and electric egg-pumping, and egg fluids to mix with flour and pumpkin mud, oven 180 degrees preheat, cake to the paper cup for 12-15 minutes3
Light cream and sugar4
Pumpkin decorating: Pumpkin mud mixed with rice powdered corn paste and milked into flour, with a small fraction of tea rubbing evenly for pumpkin head, with a small part of the pumpkin rubbing for pumpkin head, with a tea noodle made for pumpkin, then steamed for 10 minutes in a steam cage on a oil sheet5
Take out the cake and squeeze the pumpkins with the cream