1. Prepare ingredients and high-temperature molds. Chestnut squash for pumpkin, steamed in advance and cool for later use.
2. Put the butter in a small bowl and let the butter melt through the hot water.
3. The pumpkin is pressed into a puree with a spatula. Beat in the eggs, add the caster sugar and melted butter. Then beat evenly. At this time, you can preheat the oven to 180°C up and down.
4. For low powder, milk powder and baking powder, use a manual whisk to whisk evenly to distribute the baking powder evenly.
5. This is a well-whipped pumpkin paste.
6. Sift into the mixed powder.
7. Then use a spatula to cut and stir evenly. The scraper cuts in from the two o'clock direction to the seven o'clock direction, and flips up to the middle of the basin. Mix well into a smooth paste without dry powder particles.
8. Put it in a piping bag.
9. Put a little corn oil on the mold to prevent sticking.
10. Squeeze into the mold, 8 minutes full.
11. Put it in the middle of the oven, turn it up and down at 170°C, and bake for 23 minutes.
12. Bake and take out. Transfer to a cold shelf to cool down.
13. Look, easy demoulding.
Tips:1. To eat while it is hot, you need a high-temperature resistant silicone mold, or change to a normal paper cup for continuous mold baking. 2. The pumpkin should be steamed and pressed into a puree.
