Pumpkin chestnuts

The original milk + light cream was replaced with yogurt, so pumpkin chestnut muffin became sour pumpkin chestnut muffin. Even to replace butter with corn oil, it could save the fungus. It was only then that it was too late to use butter and occasionally. Chestnuts are made of sugared chestnuts. The color doesn't look so cute, but it can't be seen in the paste. Pumpkin changed the color of pasta with chestnut powder, not as bright as a plain pumpkin cake, but still tastes good. A quick out of the oven, the most edible。

Recipe Recommendations

low-gluten flour 80 grams
chestnut powder 40 grams
baking powder 2 grams
baking soda 1 gram
butter 28 grams
sugar 24 grams
yogurt 68 grams
pumpkin puree 40 grams
egg liquid 48 grams
salt 0.5 grams
chestnut grains 79 grams

sweetening
baking
three-quarters of an hour
simple

Steps for Pumpkin chestnuts

Material: 80 grams of low-band powder, 40 grams of chestnut powder, 2 grams of powder powder, 1 gram of soda, 28 grams of butter, 24 grams of sugar, 68 grams of yogurt, 40 grams of pumpkin mud, 48 grams of egg fluid, 0.5 grams of salt, 70 grams of chestnuts

Crushed chestnuts for backup。

Butter softens, with fine sugar and salt, and concussed to loose hair with an egg-beater。

Add egg fluids in fractions。

Add yogurt, evenly。

Add pumpkin mud, evenly mix。

Flour, powdered powder, small soda mixed, sifted into liquid

And pour into chestnut powder, and mix

Add chestnuts to pieces

We'll make a flat paste。

Load in the chauffeur, eight points full。

Put it in the oven, in the middle, up and down at 170 degrees, for about 30 minutes。

The surface is yellow, out of the oven。

Now disembowel。