Halloween is at the end of October, and Japanese people who love to join in the fun will certainly not miss this holiday. Merchants have raised the banner of Halloween early on, and various tourist parks have also begun to carry out various Halloween rides. Even kindergartens are no exception, playing various games about Halloween, making handicrafts, etc., and playing tricks! This was originally a Western festival and had nothing to do with Japan, but it was so popular in Japan. For businesses, they must constantly use various festivals to find selling points for themselves, but for ordinary people like us, they may really just want to find some excuses for themselves to be happy!
Life is about constantly finding excuses for yourself to be happy, such as today's Halloween pumpkin cake. Putting a little effort on ordinary cupcakes will bring small surprises and happiness to your family!
Preparations:
1. All materials are in good quantity.
2. Remove the cream from the refrigerator in advance and leave it to room temperature.
3. Beat the eggs into a container and stir well.
4. Mix flour and paoda powder and sieve.
5. Preheat the oven to 180 degrees.
Pumpkin cake
By SimBailey
Recipe Recommendations
- low-gluten flour 220G
- sugar 100G
- eggs of 2
- Paoda powder 2 tsp
- pumpkin 100G
- salt a little
- lemon juice a little
- whipped cream a big spoonful
Steps for Pumpkin cake
1
Make cupcakes first. Cut the cake with pumpkin into small pieces of about 0.5CM. The pumpkin used here does not need to be peeled.
2
Put it into the pan, add less water and sugar, and a little lemon juice, cook until the pumpkin is soft, and dry the soup. Don't overcook it, the pumpkin will break.
3
Place the cream 100G to room temperature and stir well.
4
Beat 100G of sugar into the cream in 3 times and beat until white and sticky.
5
Pour the egg liquid into the cream in three times and stir well.
6
Sieve in half the flour and baking powder and stir.
7
Add 40ML of milk and mix. Then sift in the remaining half of the flour and add the remaining 40ML of milk.
8
Mix well.
9
Put the cooked pumpkin into the batter.
10
Mix well.
11
Pour the mixed batter into the cake container. Fill in a score of 7 and that's almost enough. The container used this time is a very popular heat-resistant container that can be reused recently. It is environmentally friendly haha! Don't forget to apply a layer of cream to the inside if you use ordinary metal containers. If you use paper containers, put batter directly.
12
Put in the preheated oven and bake at 180 degrees for about 25 minutes.
13
Make pumpkin cream for decoration. Peel the 200G pumpkin, cut it into 1CM pieces, and heat it in the microwave until soft. Remove and grind it hot into a delicate puree. Allow to cool and stir in the cream and powdered sugar. Adjust the amount of sugar according to your taste.
14
Take a baked cake.
15
Squeeze some cream in the center of the cake first, so that the cream can be squeezed into a high cone shape during the next decoration.
16
Then start from the edge of the cake and use the flower nozzle to squeeze it all the way to the center. Form a cone shape.
17
This is part of the framed cake.
18
Use a chocolate pen to draw various Halloween ghosts on baking wax paper. I drew spiders, webs, ghosts, skeletons and pumpkin ghosts.
19
After the chocolate has hardened, lightly insert it on top of the cream and sprinkle with some pumpkin seeds on top.
20
The "huge project" Halloween ghost pumpkin cake is ready! It looks a little cumbersome, but it's actually easy to do. It's very simple.
21
Look inside the cake, the pumpkin is clearly visible and the aroma of milk is full!