Creamy Pumpkin Two-color Soft Cake
1.
Put the pumpkin in the pot, add 350ml of water
2.
Add 50 grams of white sugar, boil on high heat, turn to low heat and cook until the pumpkin is soft and rotten
3.
Pour pure milk into a small milk pot, add 50 grams of white sugar, and cook on low heat until the sugar melts
4.
Take 10 grams of agar and soak it in warm water in advance
5.
Take 5 grams of soaked agar and put it in a small milk pot, continue to heat on low heat until the agar is completely dissolved
6.
Boil the pumpkin until soft, turn off the heat and let cool slightly
7.
Pour into a blender and beat into pumpkin juice
8.
Pour the pumpkin juice back into the pot
9.
Add 5 grams of soaked agar, and heat on low heat until the agar is completely dissolved
10.
Sieving milk agar
11.
Sieving pumpkin juice agar
12.
Use a small spoon to pour the pumpkin juice agar into the star ice tray, half full
13.
Put it in the refrigerator for 2 minutes, take it out when it is not completely solidified
14.
Add milk agar liquid to the pumpkin agar liquid, put it in the refrigerator for 2 hours, then it can be demoulded and eaten
15.
I used a square crisper to make the rest; first pour a large spoonful of pumpkin agar, put it in the refrigerator for about 5 minutes, and take it out when it’s not completely solidified.
16.
Pour a large spoonful of milk agar on top of the pumpkin agar, put it in the refrigerator for about 5 minutes, and take it out when it has not completely solidified (according to the order of one layer of pumpkin agar and one layer of milk agar, use up the materials in turn, and finally Put it in the refrigerator for 2 hours and then take out and cut into pieces.)
