"zero Add" Pumpkin Cakes

"zero Add" Pumpkin Cakes

1. Mix the pumpkin puree with milk and salad oil and stir until it blends together.

2. Knock the eggs into a basin, add sugar, and beat at medium speed.

3. Beat until the egg liquid traces will not disappear.

4. Add pumpkin puree, mix well, sift into low-gluten flour, cut and stir evenly.

5. Pour the pumpkin batter into the mold, about 8 minutes full; preheat the oven to 180 degrees. In the middle layer, heat up and down and bake for 30 minutes.

6. Take out the undercut and release it after cooling.

7. Put the chocolate into the squeezing pen and melt it in water, then draw an expression on the surface of the cake.

Tips:

1. The β-carotene contained in pumpkin can be absorbed by the human body and converted into vitamin A. In addition, pumpkin is rich in vitamin E, which can help the normal secretion of various pituitary hormones, so that the growth and development of children can maintain a normal healthy state. Eating more pumpkin can also be used to treat roundworms, tapeworms, and diabetes in children.

Eating pumpkin often can make the stool smooth and the skin plump, especially for women, it has a cosmetic effect. Therefore, young mothers can eat pumpkins with their children. Pumpkin is rich in sugar and is easier to digest and absorb. Pumpkin is the main source of vitamin A and has high nutritional value. In addition to making soup and paste, you can also cook porridge and steam food.

2. The skin of pumpkin is rich in carotene and vitamins, so it is best to eat it with the skin. If the skin is hard, even cut off the hard part with a knife before eating. When cooking, pumpkin hearts contain 5 times the amount of carotene as flesh, so try to use them all.

3. The pumpkin is cut and stored, it is easy to deteriorate from the heart, so it is best to use a spoon to empty the inside and wrap it with plastic wrap, so that it can be stored in the refrigerator for 5-6 days.