When I opened the curtains in the morning, I found that the sky was cloudy again, and I immediately became unhappy. So I went downstairs and bought a pumpkin with a very eye-catching color. Since the weather was not sunny, I had to apply the colors of life myself ~~ I like the beauty of oranges, pumpkins, and carrots, but I never put on orange clothes-all because I couldn't control this "jump". I can also admire the colorful colors in my wardrobe, but I can't help but regret that this color is missing. Alas, if you can't afford it, you must be able to afford it, right? Hmm ~~ Roll up your sleeves and move!
[Pumpkin condensed milk whole wheat cake]= the color of sunshine + the healthy taste ~.
Pumpkin condensed milk whole wheat cake
Recipe Recommendations
- low-gluten flour 100g
- whole wheat flour 40g
- baking powder appropriate amount
- eggs one
- pumpkin puree 200g
- salt appropriate amount
- fine sugar 50g
- sweetening
- baking
- an hour
- simple
Steps for Pumpkin condensed milk whole wheat cake
1
Peel the pumpkin, remove the seeds, cut it into small pieces, and steam it against water (chopsticks can easily penetrate it). Roll the pumpkin meat into a paste and let it cool before using.
2
Add fine sugar + salt to the liquid oil, and beat evenly with an egg beater; beat the eggs into the oil paste, and beat until completely blended; add condensed milk, and beat well.
3
Add the cooled pumpkin puree to the oil paste and continue to beat evenly with an egg beater.
4
Mix low-gluten flour + baking powder and sieve. Then add the whole wheat flour, pour into the pumpkin paste, and stir well to form cake batter. Pour into the mold for 8 minutes full. Allow to stand at room temperature for 1 hour. (Make pumpkin puree fully absorb and blend with oil, sugar and batter)5
Transfer the mold into the preheated oven. Bake until the surface is skinned, drag out and make a knife edge in the center. Pour into the oven and continue to bake until the cake is fully expanded and the surface is burnt yellow.Pumpkin condensed milk whole wheat cake Make Tips
1. The "liquid oil" used in the recipe can be melted butter or salad oil and other home-cooked oils. As long as it does not have a special taste that hides the taste of the cake ingredients themselves, it can be used. 2. This cake has a high moisture content and is added with whole wheat flour, so the baked product will not expand particularly. It is recommended not to omit the baking powder. 3. It is necessary to let the cake paste stand for a period of time, which will make the finished product taste more delicate and more uniform. 4. Do not need to sift the whole wheat flour, add it directly into the pumpkin paste and mix well. You will eat small grains of bran ~~