Pumpkin raisin

Recipe Recommendations

• milk 70 grams
• pumpkin puree 200 grams
• low-gluten flour 160 grams
• whole egg of 2
• fine sugar 80 grams
• salt 1/4 teaspoon
• tasteless salad oil 100 grams
• baking soda powder 1/2 tsp of
• raisins 70 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Pumpkin raisin

1

raisins are immersed in hot water to the soft reserve; pumpkins go to the skin to fertilize in high pressure pots and extract the pressure to the dry back

2

Take a clean, large plate, punch in two full eggs, mix it with all the fine sugar with an egg-beater. even

3

Continue to mix the pumpkin mud evenly, then the milk in a uniform liquid form

4

Add low-banded flour, powdered powder and little soy sauce to the pumpkin egg paste, and use a rubber razor to stir up the flat paste in an irregular direction

5

And then we're going to have to squeeze the soft raisins and then we're going to have to dry them, and we're going to mix them with razors, and we're going to use the spoons and we're going to put the face in the paper. Full

6

The oven is preheated at 190 degrees, up and down the fire, mid-level, baked for about 30 minutes to maturity (over-colored on the surface, with a layer of tin paper on top of the surface)

Recipe Categories

• baking Recipes