It is always pleasant to perform biscuits, especially in the autumn-winter season, when the cold invites you to sit with a warm infusion and something rich to savor. In addition, if we talk about autumn, we immediately think of squash and pumpkins, since it is the harvest season of most of the varieties of this product. However, you should know that we currently find pumpkins available during a good part of the year and even, there is an own harvest in summer. Lets cook!
| 🚻 8 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make a pumpkin biscuit: |
| 200 grams of flour 0000 200 grams of cooked pumpkin 1 tablespoon of baking powder ¼ teaspoon of baking sodium 1 pinch of salt 2 eggs 80 grams of sugar 1 teaspoon of vanilla essence 80 cubic centimeters of neutral oil (sunflower or soy) 75 cubic centimeters of milk |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a pumpkin biscuit:
1. To start with the pumpkin cake or pumpkin cake recipe, first peel and cut the pumpkin into cubes. Next, place it in a bowl suitable for microwave and kitchen for 6 minutes stirring in the middle of time.
Trick: You can also cook it in a pot with water until it is tender. In this case, it lets cooking water drain well so as not to have excess liquid in the preparation.
2. When the pumpkin is tender, perform a puree. You can process it or step on it with a fork or step potatoes. The important thing is that it is very smooth. Then let it cool.
3. Light the oven to preheat it at 180 ° C. Then, spread the mold with oil and flour. For this recipe, we have used a 20 cm diameter cake mold.
4. Place the eggs, sugar, vanilla essence and orange zest in the blender bowl. Remember to use only the color part, since the white gives a bitter taste to the preparation. Start beating.
5. When you notice that the smoothie increases its volume and takes a lighter color, incorporates oil, milk and puree already cold. Continue beating a few more minutes, you will observe that the preparation is dyed from a characteristic orange color.
6. In another container, integrate flour, baking powder and sodium bicarbonate. Add this mixture little by little to the preparation of egg and pumpkin, continues to beat.
7. When you have finished integrating all the ingredients for the easy and spongy pumpkin cake, you will get a preparation with a slightly thicker consistency than the mass of the pancakes. Then pour this preparation into the mold and take the preheated oven at 180 ° C for 40/45 minutes.
8. Past time, check if you are ready by clicking the squash cake with a knife or stick. If it goes dry, it will be ready. Then remove from the oven and let cool before unmolding.
9. Now, unmold the sweet pumpkin cake and you will be ready to eat. Tell us in the comments your opinion and share with us a photograph of the final result.
