Name: Scallion Instant Noodle Pumpkin Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 125g pumpkin; 80g Low-gluten flour; 55g Cook instant noodles; 5g Sugar; 7g chopped green onion; 25g Corn oil; 1 piece egg; 1g salt; 2g Baking powder; 0.5g baking soda

Scallion Instant Noodle Pumpkin Cake

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I was wondering how to eliminate pumpkin and chestnuts as soon as possible, but found that a small bowl of cooked instant noodles was left on the counter. It feels like this instant noodles came too untimely. In a dilemma, I suddenly remembered the instant noodle cake. Wouldn't it kill two birds with one stone by combining the pumpkin?
The cake of instant noodles must of course be salty. Pumpkin adds color, plus some chopped green onion to add a refreshing fragrance. The final effect is really good. The white instant noodles are embedded in the golden cake, which is very interesting. There is a kind of mischievous triumph. . . .

Scallion Instant Noodle Pumpkin Cake

1. Ingredients: 125g pumpkin, 80g low-gluten flour, 55g boiled instant noodles, 5g sugar, 7g chopped green onion, 25g corn oil, 1g salt, 2g baking powder, 0.5g baking soda, 20ml water, egg 1 piece.

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

3. Add oil and water and stir well.

4. Add the steamed pumpkin and stir well.

5. Mix baking powder, baking soda, and flour, sift into custard, and mix well.

6. Add instant noodles and mix well.

7. Pour in chopped green onion,

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:
You don’t like chopped green onion,
Pumpkins need to be steamed and cooled before use.
The baking time and firepower need to be adjusted according to the actual situation.