Pumpkin paste

Pumpkin paste

Introduction:

"The practice of this soft cake is similar to that of Beijing paste dumpling. The difference is that the general paste dumpling uses zucchini, while mine uses pumpkin, and the amount of pumpkin is a little larger."

Production steps:

Step 1: this amount is basically for three people. Eat it in the morning, and you don't need to add more eggs.

Step 2: peel the pumpkin and cut it into large pieces.

Step 3: shred the pumpkin.

Step 4: break up the eggs and pour them into the pumpkin.

Step 5: add flour and salt.

Step 6: mix the batter evenly.

Step 7: put a little oil into the electric cake pan and pour in a large spoon of batter.

Step 8: unfold and flatten with a shovel.

Step 9: cauterize one side for 7 or 8 minutes, then turn the other side.

Step 10: a total of two pieces.

Step 11: cut, golden.

Step 12: make breakfast, with soybean milk, relatives to Shandong hot and sour radish. After eating a small bowl of pear soup.

Materials required:

Pumpkin: 1

Eggs: 3 (smaller wood eggs)

Whole wheat flour: About 150g

Salt: right amount

Oil: right amount

Note: because there are a little more pumpkins, this cake is super soft. It takes a little longer to cook than the thin paste. Be careful when turning it over.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Original