Pumpkin cakes
Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients and is often eaten by rural people, and is increasingly valued by urban people. Not only has high edible value. Moreover, it has a therapeutic effect that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lungs and replenish qi, eliminate phlegm and eliminate concentrated concentration, remove insects and detoxify, treat cough and asthma, treat lung carbuncle and constipation, and has diuretic, cosmetic and other effects.
Recipe Recommendations
- pumpkin puree 30g
- low powder 50g
- corn starch 20g
- unsalted butter 30g
- sugar 15g
- salt 1/8 tsp
- matcha powder 1/8 tsp
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Pumpkin cakes
1
Cut the pumpkin thinly and steam it and press it into the mud.
2
Add butter and salt and stir well.
3
Add low flour and cornstarch.
4
Knead into a smooth dough.
5
Take half a quail egg sized dough and add green tea powder.
6
Mix well for later decoration.
7
The dough is divided into equal pieces according to personal preference (each piece is recommended to be between 20-25 grams) and rounded.
8
Press down slightly with your thumb.
9
Use a toothpick to press 6 lines on the side of the dough, slightly deeper.
10
Then use the end of a toothpick to make a small hole at the top.
11
Insert a pumpkin stalk made from green tea flour.
12
Preheat the oven and bake the middle and lower layers at 160℃ for about 15 minutes (do not color the surface).