Flower coconut pumpkin cake
Overview
It’s Children’s Day. In the blink of an eye, our baby no longer celebrates Children’s Day, but in the eyes of his mother, he will always be a child who will never grow up. I made fried noodles with tomato sauce and eggs for breakfast. When it came out of the pan, I thought of posing it for her, so I used the noodles as a girl's hair. I took a piece of toast and used a round mold to press a face into it, and fried seaweed into the shape to make a smiley face. The time was tight and it didn’t look very nice, but the kids enjoyed eating it. After making this flower cake today, I was thinking about how to take photos. If there are flowers, there must be leaves. I don’t have cucumbers at home, so I got an idea when I saw leeks. I took biscuits and crushed them to make soil. But the soil should be black to make it more realistic, so I used cocoa powder. Or you can use coffee powder. I added pumpkin to the coconut filling. With the fragrance of coconut, the pumpkin is sweet and the outer layer is crispy. It is a simple and easy-to-make snack that blooms like golden flowers. I wish you all happiness like flowers.
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Ingredients
Steps
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First make the coconut pumpkin filling.
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Soften butter and beat in powdered sugar.
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Add egg mixture and beat well.
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Add low flour, milk powder and coconut and mix well.
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Add pumpkin puree and mix well.
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You can take a piece of puff pastry or a puff pastry.
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Sprinkle some dry flour, roll it out, and use a mold to press out two pieces.
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Place an appropriate amount of pumpkin coconut filling on one slice.
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Cover with another slice and crimp the edges with a fork.
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Rinse with egg liquid. Preheat the oven to 190 degrees and heat up and down for 10 minutes.
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After preheating, bake in the oven.
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Full of coconut aroma, sweetness of pumpkin, super delicious.
