Pumpkin chestnut cake
By VicentaLakin
With no water, with pumpkin mud and chestnuts baked with cakes, pumpkins have a really amazing color, and chestnuts eat sweeter while it's hot。
Recipe Recommendations
- low-gluten flour 80g
- pumpkin puree 140g
- eggs one
- chestnuts appropriate amount
- white sugar 25g
- rice bran oil 25g
- salt 1g
- baking powder 1.5G
- sweetening
- roast
- half an hour
- ordinary
Steps for Pumpkin chestnut cake
1
Quantified: 140 grams of pumpkin, 80 grams of low-banded powder, 25 grams of white sugar, 25 grams of rice smelt oil, 1 egg, 1 gram of salt, 1.5 grams of bubble powder, appropriate chestnuts。2
Chestnuts boiled into small pieces。
3
Eggs, oil, salt, sugar, pouring into big bowls, evenly mixed。
4
Put it in pumpkin mud evenly。
5
Flour and flour are mixed, sifted into the egg paste, and mixed。
6
Add chestnuts to the mix。
7
Pour eight points in the paper cup。
8
Put it in a pre-heated oven, mid-level, 180 degrees up and down, about 30 minutes。
9
I didn't pour a lot of baked cake, so I didn't fill it up。
10
Eating chestnuts is sweeter while it's hot。