PumpkinEggCakeSpecifically, a cake made from mashed pumpkin andFlourMixed together.Because pumpkin itself is sweet and sticky, pumpkin-based cakes are more flavorful.In terms of nutrition and health, pumpkin cakes are also more nutritious than ordinary cakes.Now let's take a look at the techniques and precautions for making pumpkin cakes!

Health benefits of pumpkin cake

For busy modern people, problems such as constipation, stomach bloating, and stomach pain are common.At this time, why not eat some pumpkin?Delicious, soft pumpkin not only looks beautiful, but also helps with digestion.Pumpkin is rich in carbohydrates and pectin, which protects the digestive tract from irritating foods.It contains a lot of vitamins and minerals, such as calcium and phosphorus, which are good for digestion.

Instructions for making pumpkin cake

IngredientsPreparation

Cake base:Milk50g, unsaltedCream110g, 240g pumpkin puree,Honey15g,Egg yolks120g, baking powder 5g,Low-gluten flour120g,Egg whites240g, sugar 135g, cream of tartar 3g.

2. Whip the egg whites, sugar, and cream of tartar until slightly dry, then gradually add to Step 1 and mix well to form the cake base.

3. Pour the cake base into a baking pan and bake at 170°C for about 20 minutes. After baking, let it cool and set aside.

4. Mix egg yolks, sugar,CornFlour and milk, then heat gently, stir until white and thick.

5. Gradually add the mixture from Step 4 to the softenedCheeseMix, then add the pumpkin puree and melted gelatin and mix.

6. After cooling the mixture from Step 5 to room temperature, gradually add the whippedCreamMix, then add nutmeg and mix. This is the filling.

7. Cut the prepared cake base into 3 pieces. First, place one piece in a greased and floured baking pan, pour in 1/3 of the filling and smooth.

8. Cover with the cake slice and press flat, then place another 1/3 of the filling and smooth, then place another cake slice, pour in the remaining filling and smooth.

9. Use a scraper to create patterns on the surface, put it in the refrigerator to freeze and set.

10. After freezing, take it out, cut it into pieces, and decorate as desired.

Melalele food encyclopedia: How to make pumpkin cake

Ingredients preparation

Whole wheat flour100g, low gluten flour 80g, baking powder 1/2 teaspoon, baking soda 1/2 teaspoon, salt 1/8 teaspoon, unsalted butter (room temperature) 80g, white sugar 80g,Eggs2, 180g pumpkin puree, 50ml fresh milk,Pumpkin seeds30g.

Instructions

1. Sift whole wheat flour, low gluten flour, baking powder, baking soda, and salt.

2. Mix softened butter and white sugar until creamy, then slowly add eggs and mix well, add pumpkin puree.

3. Add one-half of the sifted flour, quickly mix with a rubber spatula.

4. Add fresh milk and then add the remaining flour and mix well.Finally addPumpkin seedsMix well.

5. Pour the batter into paper molds, bake for 20-25 minutes until the surface is golden brown or insert a bamboo skewer into the center, if the batter does not stick, the cake is cooked, take it out and let it cool, then you can enjoy it.

Tips and precautions for making pumpkin cake

1. Separate egg yolks and egg whites, the egg whites are very helpful for making cakes.

2. After baking the cake, you can poke it with a toothpick. If there is no batter on the toothpick, it means the cake is cooked.