Cream Pumpkin Cake

Cream Pumpkin Cake

Introduction:

"These days, my daughter always wants to go to the supermarket to buy snacks like jelly pudding. To tell you the truth, I really don't want her to eat these things, so I promised to make pudding for her, at least I won't add some messy things. Later, I found that there was a pumpkin at home, so I just made a Cream Pumpkin Cake. Pumpkin is rich in carotene and vitamin C, which can strengthen spleen, prevent gastritis, prevent night blindness, protect liver, make skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D; vitamin A can protect gastrointestinal mucosa, prevent gastritis, gastric ulcer and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, and then receive the work of strengthening bones and tendons, which has a certain preventive effect on common diseases such as children's rickets, teenagers' near vision, middle-aged and elderly osteoporosis. It's called cake instead of pudding because I used agar as coagulant. Some may ask, what's the difference between agar and gilding? From the perspective of raw materials, one is plant, the other is animal; from the perspective of taste, the food made by gilding has the taste of QQ like jelly, and the food made by agar has the taste of Lamb Soup sold in supermarkets. The pumpkin cake looks lovely, especially the heart-shaped one. It's really beautiful. "

Production steps:

Materials required:

Pumpkin: 400g

Milk: 300g

Agar: 10 g

Sugar: 80g

Cream: 2 teaspoons

matters needing attention:

Production difficulty: simple

Process: others

Production time: half an hour

Taste: milk flavor