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1
After the pumpkin is cooked, take 200 grams and press it into a puree. -
2
Mix all the main ingredients except flour and baking powder. -
3
Use a whisk to beat slowly and evenly, or beat by hand. -
4
Add flour and baking powder and mix, (the flour is low-gluten flour, sieve, haha, I don’t have low-gluten flour, so I use ordinary flour commonly used for making steamed buns, and I don’t have a sieve either. No need to sift, if you sift it will be more even and fine, and the low-gluten flour will be more fluffy and soft) Use chopsticks to stir evenly, do not over-stir. -
5
Brush the tray with oil or line it with cake paper. -
6
Pour the mixed batter into the tray. It is best to be 12 minutes full. You can use a piping bag. I am not particular about eating, so I just dug it in with a spoon. ????I packed it It’s not quite full, some are more and some are less. If you want a good-looking headshot, just use a piping bag to put more. I just make do, hehe. -
7
Prepare the crispy crumbs on the cake. Pour the auxiliary ingredients together and knead them with your fingers to form crispy crumbs. Because the amount is small, it will be completed quickly. -
8
Spread the crispy bits on the cake, and sweep the sprinkled crispy bits on the plate into the cake bowl. -
9
Preheat the oven to 175 degrees and bake for 25-30 minutes. You can adjust the oven accordingly.