Pumpkin Chestnut Cakes

Name: Pumpkin Chestnut Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g pumpkin; 80g Low-gluten flour; 10 chestnut; 25g White sugar; 25g Corn oil; 1 piece egg; 1g salt; 1.5g Baking powder; 15ml water

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Find a way to solve both pumpkin and chestnuts at the same time.
Pumpkin made into cakes has always been eye-catching, and chestnuts are probably sweeter. Lazy, just break the chestnuts into small pieces at will, instead of cutting them into small pieces. The big chestnuts are embedded in the pumpkin, like a gem suddenly picked up.
Without too much coloring, the natural color of the pumpkin is amazing. "

Ingredients

125g Pumpkin
80g Low-gluten Flour
10 Chestnut
25g White Sugar
25g Corn Oil
1 piece Egg
1g Salt
1.5g Baking Powder
15ml Water

Pumpkin Chestnut Cakes

1. Ingredients: 125g pumpkin, 80g low-gluten flour, 10 chestnuts, 25g white sugar, 25g corn oil, 1 egg, 1g salt, 1.5g baking powder, 15ml water

2. Steamed pumpkin, steamed chestnuts, break into small pieces, set aside.

3. Pour the eggs, salt and sugar into a large bowl and mix well.

4. Add oil and water and stir well.

5. Add the pumpkin and mix well.

6. Mix the baking powder and flour, sift into the egg batter, and mix well.

7. Add chestnut diced,

8. Mix well.

9. Put it into a muffin cup and make it eighth full.

10. Put it in the oven, on the middle level, fire up and down at 180 degrees, bake for about 30 minutes,

11. Well cooked and baked.

12. Demould immediately.

13. Break apart and serve while hot.

Tips:
Chestnuts can also be used raw. The particle size can be adjusted at will.
The baking time and firepower need to be adjusted according to the actual situation.