This crispy cake is a bit similar to pumpkin pie, but it is stronger than the pumpkin pie filling, and the crispy base has a very special taste.
How to put it, this is a very suitable snack for everyone to eat together at parties (I made this because students have a competition tonight, so I brought it there to fill their stomachs). The advantage of it is that it tastes particularly good. It is probably the best snack I have ever eaten (I'm thinking about whether to want one), and it will definitely become a hot item at parties. Its disadvantage is that it tastes too good. According to experience, the taste of what you eat will not be good for no reason. Food that tastes too good often has higher calories, so if you eat it at home, you must reduce the amount by 2/3. Just try and have it, otherwise I guarantee you will definitely regret it
Pumpkin cakes
Recipe Recommendations
- medium-gluten flour 130 grams
- butter 80 grams
- egg 1.5 scattered
- sugar appropriate amount
- salt 1.5 grams+1.5 grams
- white sugar 80 grams
- vanilla extract few drops of
- cinnamon powder 4.5 grams
- sweetening
- baking
- an hour
- simple
Steps for Pumpkin cakes
1
Cut butter into slices and soften.
2
Add sugar and stir until swollen and white.
3
Add salt, vanilla extract and flour to form a dough and press into a baking sheet.
4
Preheat 325 degrees (large oven) and bake for about 15 minutes, until the outside begins to turn yellow.
5
Beat the eggs and add pumpkin paste, sugar, vanilla extract, cinnamon powder and other spices.
6
Stir and add cream as appropriate.
7
Stir well and pour the pumpkin filling on the crispy base
8
Preheat to 160 ° C and bake for 30-40 minutes, until set in the middle
9
You can dry it after taking it out to make it easier to cut.
10
Cut it into small pieces and eat it hot or cool.
11
That's enough.