1. Material: pumpkin100g, low-gluten flour120g, 3 eggs.

2. Seasoning: 2 tablespoons vegetable oil and 4 tablespoons fine sugar.

Exercise:

1. Cut the pumpkin into small pieces and paste it with a cooking machine. Or steamed and mashed into mud.

2, electric egg beater whole eggs+fine sugar, to be able to draw traces on the surface of the egg liquid, and traces will not easily disappear.

3. Sieve the low-gluten flour, add it, and stir it evenly with a rubber scraper from bottom to top. It is easier to defoam the whole egg, and the action is faster. No circles, no stirring.

4. Then add pumpkin sauce and vegetable oil and mix quickly and evenly.

5. Put it in a paper cup and bake in a preheated 180 degree oven for 20 minutes. You can insert a toothpick and pull it out to see if it is dry, which means it is baked.

note:

1. If it is steamed and mashed, it is recommended to squeeze out some water with gauze, otherwise the cake will be too wet and taste bad.

2. Whole eggs are slightly more difficult than egg whites, and it is easier to send whole eggs around 40 degrees, so it will be faster to sit in the egg bowl in warm water. Add fine sugar bit by bit, and add a little to pass the time.