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

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apron

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Ingredients

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

Time required

25minutes

Procedure

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) make the dough 01:07
Mash 1 with a fork.
Add (A) and mix with a whisk.
Add rice flour and mix.
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) 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) 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.