Steamed fully nutritious pumpkin trifle
Overview
Always, doubtful. Why, for pasta such as pumpkin and sweet potato, the pumpkin and sweet potato are always steamed before being used? Is it just because it's easier to mash once cooked? I really want to know what it would be like to directly puree raw pumpkin to make pasta. After steaming pumpkin trifles, the idea came to me again. So, while the pumpkin was still there, I used a high-power KPS food processor to beat the pumpkin and seeds into a pulp and mix it into a batter. The raw flavor of pumpkin wafts through the entire process. When the lid of the pot was lifted, there was a feeling of surprise - only two of them were laughing from the front, while the others were all opening their frog-like mouths from the side. Why is this? The mystery of its appearance is confusing, but the most important thing is its taste. What is the difference between sponge cakes made from raw pumpkin pulp and sponge cakes made from cooked pumpkin puree? Old comrades said that when it is cooked well, it has a fresh fragrance. . . .
Tags
Ingredients
Steps
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Ingredients: 125 grams of pumpkin, 1 egg, 95 grams of milk, 100 grams of white sugar, 180 grams of low-gluten flour, 20 grams of rice flour, 30 grams of corn oil, 5 grams of baking powder
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Wash the pumpkin, cut into small pieces including the seeds.
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Place in a food processor and pour in the milk.
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Beat into fine pumpkin pulp and set aside.
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Crack the eggs into a bowl, add sugar, and beat evenly.
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Add oil and mix well.
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Pour in pumpkin puree.
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Mix well.
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Mix the powder and sift into the pumpkin paste.
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Mix into a uniform batter.
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Put it into the mold and place it in the steamer.
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Put it into a pot of boiling water and steam over high heat for 15 minutes.
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Remove from the pan when cooked,
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Unmold, cool slightly, and serve hot.
