Searched the recipe for "Under the Kitchen", there is no "Pumpkin Madeleine"? ! This is a dish that consumes pumpkins, which is simple to make and soft on the palate. Novices can do a perfect job, try it! The amount of this recipe is just a plate (6).
1. The pumpkin is steamed and ground into a mud for use. Beat the eggs, pour in fine sugar and corn oil and mix them evenly with a manual egg beater.
2. Mix the low-gluten flour with the baking powder and pour into the pan. Stir into a thick mud-free mud with a stirrer. Be careful not to over-mix to avoid low-gluten flour. Finally, pour the pumpkin puree and mix well. Batter is sieved twice.
3, directly put the batter into the flower bag, put it in the refrigerator for 2 hours, preferably overnight.
4, in order to prevent sticking on the mold, first put a layer of butter, then sieve into some flour, evenly powder in the mold, pour out the excess flour.
5, take out the flower bag and warm it up, then squeeze it into the mold for 9 minutes, let stand for 15 minutes, gently rub a few molds to eliminate large bubbles.
6. The oven is preheated to 180 degrees, and the middle layer is fired for 13 minutes. After the furnace is released, it is hot-released and placed on a cooling rack for cooling. Put the flower bag into the empty straight cup and pour it into the batter.
Put the flower bag into the empty straight cup and pour it into the batter.