1. Add 5 grams of gelatin powder to 50 grams of milk 15 minutes in advance, and stir the milk gelatin powder through hot water until it melts and has no particles.
2. Put 100 grams of cooked pumpkin, 15 grams of sugar and 40 grams of milk into the cooking machine and make milk pumpkin puree.
3. Then add the pumpkin puree to the milk gelatine in the first step.
4. Mix the two together to form pumpkin cake liquid.
5. Put 3 grams of chocolate into the piping bag, and melt the chocolate with heat-insulating water.
6. Take a 4-inch Shar Pei cake mold, cut a small opening in the piping bag, squeeze the melted chocolate into the head, mouth and eyes of the mold, put it in the refrigerator and freeze for one minute to solidify the chocolate.
7. Take out the frozen mold, pour the pumpkin cake liquid into the mold and fill it up, shake it a few times, and freeze it in the refrigerator for more than 7 hours. (It's frozen, not refrigerated).
8. Finished product. so cute.
9. Finished product. I also made a chocolate. Just add 5 grams of cocoa powder to the pumpkin cake liquid and mix well.
Tips:Because the cake is frozen hard, when eating, take out the cake in advance and put it in the refrigerator, and let it warm to soft before eating.
