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Cake (Rice flour and pumpkin cake) | Apron's recipe transcription

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材料

  • Pumpkin : 400g
  • 米粉 : 50g
  • (A) salad oil : 大さじ2
  • (A) Milk : 100ml
  • (A) Egg : 1個
  • (A) Sugar : 大さじ4

所要時間

25分

手順

  1. 1) prepare the pumpkin 00:19

    Remove pumpkin seeds.
    Cut off the skin with a knife.
    cut into small pieces.
    Put it in a bowl and expose it to water (not listed).
    Discard water (not listed) and cover with plastic wrap.
    Heat in the microwave at 600W for 5 minutes.

  2. 2) make the dough 01:07

    Mash 1 with a fork.
    Add (A) and mix with a whisk.
    Add rice flour and mix.

  3. 3) heat up 02:05

    Spread a cooking sheet on a heat-resistant container.
    Pour in 2.
    Knock down about 10 times.
    Cover with plastic wrap and heat in the microwave at 600W for 5 minutes.

  4. 4) 冷やす 02:43

    3を10分置いて粗熱をとる。
    キッチンペーパーを被せて蓋をし、冷蔵庫で2時間ほど冷やす。

  5. 5) 仕上げる 03:28

    生地を耐熱容器から取り出す。
    お好みの大きさに切り分けて完成。

Point

If you remove the pumpkin seeds, it weighs 350g.
・In steps 1 and 3, heat in the microwave for 6 minutes at 500W.
・In step 2, if the pumpkin is hard after heating in the microwave, heat it again.
・Use a heat-resistant container that is 15 cm square and 8 cm high.
・Wrap it in plastic wrap or put it in a Tupperware to prevent it from drying out, and store it in the refrigerator for 3 days.

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