Happy Carrot Cake
1.
Add brown sugar to the cream and beat with a whisk until thick.
2.
After taking two eggs and mixing them evenly, add them to step 1 in three times and mix them evenly.
3.
Add 3 tablespoons of milk and mix well.
4.
Weigh 140 grams of low-gluten flour, add it to the cooking bowl three times, and use a silicone spatula to draw a cross shape and stir evenly.
5.
Add 1/2 spoon of baking powder and 2/3 spoon of cinnamon powder and continue to stir.
6.
Stir in the prepared shredded carrots.
7.
Pour the mixed cake batter into the mold, knock the bottom of the mold a few times to expel excess air.
8.
The pistachios are peeled and chopped and sprinkled on the cake batter.
9.
Put the lid on the enamel pot and preheat it over medium heat for 2 minutes.
10.
Then put the mold in the pot, cover with a small heat, and simmer for 35 minutes.
Tips:
Tips for making love from a kitchen:
1. The mold this time is a special cake mold for a kitchen-made enamel pot. It is made of medical stone and has an excellent oven replacement effect. We will unify the new one next month.
2. If there is no mold, you can use disposable aluminum foil paper cake mold instead.