How to make creamy pumpkin cake delicious, and how to make creamy pumpkin the best?

<> recipe for butternut pumpkin petit fours.

1.Beat the eggs + sugar and stir until the sugar is dissolved.

2.Add milk and oil and mix well.

3.Add the pumpkin puree and mix well.

4.Sift in the flour and baking powder.

5.Mix well with top and bottom.

6.Load the muffinto and add a round mold.

7.Preheat the oven to 180 degrees, bake in the middle for 20 minutes, and place the cream in a piping bag.

8.Once the muffin is cold, squeeze the muffin in a circle with cream.

9.Sprinkle with chocolate needles and dried grapes.

10.Open one and take a look, golden and seductive.

Ingredient breakdown. Pumpkin.

400 grams. Milk.

300 grams. Agar.

10 grams. Sugar.

80 grams. Whipping cream.

Two scoops. Creamy.

Taste. Other.

Craft. Half-hour.

Take. Simple.

Difficulty. Steps to prepare creamy pumpkin cake.

Steps to make the creamy pumpkin cake: 1 1 Peel and remove the pumpkin.

Steps to prepare the creamy pumpkin cake: 2 2 Slice the pumpkin.

Steps to make the creamy pumpkin cake: 3 3 Put the sliced pumpkin in the pot and steam it.

Steps to prepare the cream pumpkin cake: 4 4 agar soaked in water.

Steps to make the creamy pumpkin cake: 5 5 Crush the steamed pumpkin into a puree.

Steps to make the creamy pumpkin cake: 6 6 Put the agar in the milk over low heat and heat it.

Steps to prepare the creamy pumpkin cake: 7 7 After the agar is melted, add the sugar and cook until bubbles appear.

Steps to prepare the creamy pumpkin cake: 8 8 Pour the pumpkin puree into the milk and heat until it boils.

Steps to make the creamy pumpkin cake: 9 9 Add two spoons of whipping cream and stir well.

Steps to make the creamy pumpkin cake: 10 10 Pour the finished milk pumpkin into the mold and put it in the refrigerator for two or three hours.

Pumpkin, lots of cream, starch, sugar, cookies, jam.

1. The amount of pumpkin depends on the size of the baking sheet, the baking tray I use is large, so I use more pumpkin, about half of the pumpkin with a diameter of 20 cm.

2After washing, peel and remove the seeds, then cut into small pieces and put them in the steamer.

Remove after 320 minutes and break with a blender, or puree with a spoon.

Then add the cream or butter, starch and sugar. It is recommended to add more sugar, so that it will taste much better when steamed.

4Take a few cookies, put them in a sealed plastic bag, then roll them out with a rolling pin and set aside.

It is recommended to use plain milk or whole grain cookies, and the cookies I use with chocolate are not the best.

5Take a little jam and set aside, or chop the wrapped sweet fruit into pieces and set aside.

6Take a baking tray that looks like this, and the bottom is already lined with cookie crumbs. If you can't buy such a baking sheet, use method 4 to crush a large amount of cookies and spread them in a tin foil baking tray and press them.

7Spread the stirred pumpkin puree on a baking dish, about halfway there, and smooth it with a spoon.

Next, sprinkle the crushed cookies from method 4 evenly on top.

8 Then spread the remaining pumpkin puree on a baking sheet, smooth it with a spoon, and garnish it with the chopped fruit from method 5.

Then put it in the oven at about 350 degrees Fahrenheit and about 160 degrees Celsius for 20 minutes.

9 After baking, the color will become full and very beautiful. Wait for it to cool, refrigerate it and cut it open for a few hours.

Pumpkin is rich in cobalt, which can activate the body's metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. Pumpkin can eliminate the mutation of carcinogenic nitrosamines, has anti-cancer effects, and can help the recovery of liver and kidney function, and enhance the regeneration ability of liver and kidney cells.

Material. Ingredients: 2000g Japanese pumpkin, 500ml milk;

Excipients: appropriate amount of spinning sugar, appropriate amount of water, a little light cream.

Creamy pumpkin soup.

Peel the pumpkin, scoop out the middle sac, then cut into thin pieces, wash and drain.

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Put water in the steamer, steam the pumpkin through the water, bring to a boil over high heat, turn to medium-low heat, about 10-15 minutes. Then let it sit in the pan for about 15 minutes before turning it on.

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The steamed pumpkin is translucent and very soft and glutinous.

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Put the steamed pumpkin in a blender and puree it, or you can use a spoon to puree it, as the steamed pumpkin is very soft.

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The beaten pumpkin puree is very thick.

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You can also add an appropriate amount of sugar, and stir constantly during the period, otherwise the pumpkin puree will burst

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The boiled pumpkin puree is about the same state, and the consistency can be adjusted by itself.

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Finish with a drizzle of whipping cream for garnish.

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Tips: 1.The pumpkin is steamed over water, so try to cut it into thin slices.

2.In the past, I used to use milk powder, which was more fragrant, because the family just ran out of milk powder, so I used milk instead.

3.The amount of milk and sugar is not fixed, and friends can add it appropriately according to their own taste.

4.Use a thick-bottomed pot to boil pumpkin, and keep stirring during the cooking process, otherwise it will burst pulp, be careful of burns.

The creamy pumpkin soup is very simple, with a sweet pumpkin flavor accompanied by a faint milky flavor that melts in your mouth. My baby loves to eat, and I will share this practice with you below:

Ingredients Preparation:Pumpkin, whipping cream, condensed milk, sugar.

Steps:

Step 1:Cut a small lid of the pumpkin and put it in a steamer, and the water is open to the pot to steam over the water.

Step 2:Scoop out the steamed pumpkin puree with a spoon, be careful, don't dig the pumpkin skin, and the pumpkin soup can be poured back into this pumpkin bowl after a while, which will look better and make the baby more appetizing.

Step 3:Pour an appropriate amount of whipping cream into the bowl, this amount can be set according to personal preferences, if you like to eat a little thicker, add less whipped cream, and if you like a stronger milky taste, add more.

Step 4:Squeeze in an appropriate amount of condensed milk, my baby feels that the condensed milk is very sweet and loves to eat it very much, so he will squeeze more.

Step 5:Add a small spoon of white sugar, don't add too much, because the condensed milk and pumpkin themselves are a little sweet, and adding more sugar will be sweet.

Step 6:Pour the mixed pumpkin into a juice cup, stir into a particle-free paste, then pour it into a bowl, squeeze a little condensed milk on the surface, put a few wolfberries, and you can eat.

Summary: Creamy pumpkin soup does not have to use this small pumpkin, we can use chestnut pumpkin which is also delicious, or use yellow large pumpkin can also be usedJust weigh a small piece in the vegetable market, come back and cut it into slices and steam it, you can also make it, and the old pumpkin taste is stronger and more mellow, like friends learn to make it.

Material.

Half a pumpkin, 50 grams of Nestle whipping cream, 20 grams of sugar.

Method

1. Peel and remove the pumpkin, cut it into small pieces, put it in a special utensil for microwave oven and cook, or steam it in a steamer;

2. Put the pumpkin into a blender, add light cream and white sugar, and beat the pumpkin puree into a fine puree, and add an appropriate amount of boiled water according to the situation;

Tips

1. No whipping cream can be replaced with milk to replace some or all of it, but I think the taste is relatively bland and not mellow enough;

2. The amount of sugar can be increased or decreased according to personal preference, and the pumpkin itself has a sweet taste, so you don't need to put too much sugar;

3. The beaten pumpkin puree can be refrigerated or eaten warm, which is very delicious;

Ingredient breakdown. Pumpkin, whipping cream, water, rice, rock sugar.

1. Prepare the ingredients.

2. Peel the pumpkin and cut it into small pieces, in fact, if it is washed clean, the skin does not need to be removed.

3. The rice is cleaned and set aside, the function of rice is to make the pumpkin soup more fragrant, smooth, and can also supplement protein.

4. Put the rice and pumpkin pieces into the wall breaker, and use the soybean milk machine if there is no wall breaker, and the effect is the same.

5. Pour in light cream, light cream is rich in protein, and the milk flavor is very strong, milk can not be replaced, if there is really no light cream, add condensed milk, rock sugar is omitted, add an appropriate amount of water, the amount should be 1000ml, the amount here is enough for a family of four.

6. After pouring in the rock sugar, start the paste button of the wall breaker, it will be ready in about 17 minutes, open it and let it cool a little before pouring it out for drinking.

7. The sweetness is just right, not nasial, and the pumpkin flavor has a milky aroma, which is fragrant and smooth.

Peel the steamed pumpkin and puree it, put it in a casserole, stir it with water to make it into a beard, add the cream and boil it in an appropriate amount.

What should you do with creamy pumpkin? The recipe for creamy pumpkin soup is simple. There are a lot of practices on Weibo. Stir the cream and pumpkin together to make it even more delicious.

I bought a super large pumpkin at home, which has a lot of water content, so I steamed the pumpkin and fried it in the pot. After some of the pumpkin is fried in water, it is finally not too wet, and it is super sweet, and there is a caramel aroma.

Chiffon cake is a super less oil and less sugar version, which does not shrink or collapse at all, the tissue is relatively delicate and stable, and the taste is soft.

All in all, this cake is healthy and delicious

There is no production process, only the finished product drawing....

Ingredients: chiffon cake crust (4 inches).

2 eggs (medium-small).

Corn oil 8 grams.

Milk 45 grams.

35 grams of cake flour.

Sugar 8 grams of salt is rarely a little bit.

Whipped cream 60g.

Pumpkin puree Old pumpkin one.

Lemon juice lots of drops.

Pumpkin cream cake, a version with less oil and less sugar.

Make a 4-inch chiffon cake first.

Egg yolk protein isolation. Refrigerate the egg whites and leave the yolks for later use.

Mix the corn oil and milk and stir well, add the egg yolks one by one and stir well, sieve in the cake flour and mix gently. Preheat the oven at this point.

Take out the egg whites that you had previously put in the refrigerator and pour in the lemon juice (put more, I probably put more than 20 drops) and a third of the sugar. Beat the egg whites with an electric whisk, adding the remaining sugar as you beat. Hit to eight distributions.

Pour one-third of the egg whites into the egg yolk paste, stir well, then pour back the remaining egg whites, and mix well.

Pour the cake batter into the mold, shake out the bubbles, and send it to the oven to bake. Take it out immediately after baking, shake it twice and let it cool. Remove from the mold after completely cooling.

To make pumpkin puree: Peel the pumpkin after steaming (peel it first and then steam it), put it in a pot and fry it until it is not very wet.

Refrigerate the whipping cream in advance. Because my pumpkin puree is super sweet, in order to make the dessert not too sweet overall, I didn't add any more sugar to the whipping cream, and I used a small spoon to whip it, without any difficulty.

After demolding, slice the chiffon cake, spread a layer of cream and a layer of pumpkin puree. Finish with cream and garnish with a little pumpkin puree.

Tips: It is important to add lemon juice when whipping egg whites....

To eat pumpkin cream, first cut the pumpkin in half, peel and remove the seeds and scoop it and put it in the microwave oven to steam, then dig out the middle part of the pumpkin flesh and eggs, milk, and sugar to make a pudding liquid, and then put the previous pumpkin into the steamer, pour the pudding liquid into the pumpkin and steam it over high heat, and let it cool and refrigerate after steaming.

To eat creamy pumpkin, first peel, scoop and seed the pumpkin, then cut the pumpkin in half, wrap the pumpkin pieces in plastic wrap, and heat it in the microwave for 5 minutes. After that, use a spoon to dig out the ripe part of the pumpkin in the middle, leaving 1 cm around the perimeter. Then put the pumpkin, eggs, milk, and sugar into a crusher and crush it to make a pudding liquid.

The pumpkin, milk, eggs, and granulated sugar are completely crumbled and poured out through a sift to give the creamy pumpkin a creamier texture. After that, put the pumpkin with part of the meat cut off into the steamer, pour the beaten pudding liquid into the pumpkin, cover the pot and boil over high heat, turn to low heat and steam for 15 minutes, let it cool after steaming, and then put it in the refrigerator to refrigerate, and then take it out and dig it directly to eat.

Creamy pumpkin is a kind of food with good taste and rich nutrition, but it is not suitable for everyone, such as patients who are allergic to pumpkin and patients with symptoms such as athlete's foot, damp heat, jaundice, etc., should not eat pumpkin, otherwise it will aggravate the body's symptoms and is not conducive to the recovery of the body.

<>1. First of all, peel and remove the seeds, cut the pumpkin, and heat it in the microwave for five minutes. Prepare 1 egg, 2 tablespoons of sugar, and 150 ml of milk, which can be selected according to your taste.

2. Hang out the steamed pumpkin pulp, leaving about one centimeter around it, and be sure not to dig out all the pulp, and do not dig it through. Dig out a pumpkin and an egg, two spoonfuls of sugar, 150 milliliters of milk, put it in a crusher, crush it, and sift it.

3. Pour the juice into the pumpkin again, then put the pumpkin into the steamer, pour in the pudding liquid, cover the pot, boil over high heat, turn to low heat and steam for about 15 minutes, wait until it is slightly cooler, put it in the refrigerator and refrigerate, and dig it directly to eat.

4. Cream pumpkin is a variety of fresh pumpkin that grows in the middle and long man, after the pumpkin is ripe, the skin is yellow and red, the flesh is fresh and orange-red, the sugar content is very high, the taste is also very good, and the pulp utilization rate is very high.

5. After the butter pumpkin is ripe, the vertical cue can be stored for about eight months at room temperature, and the prospect of the domestic consumer market is very broad, at the same time, it is also suitable for processing, this variety is cultivated in most parts of our country, and the rainy areas in the south can take the way of scaffolding cultivation, which can play a role in improving the commodity rate.