dosage

butter

85 grams

Low powder

100g

baking powder

1/2 teaspoons (2.5 ml)

salt

1/4 teaspoon (1.2ml)

Pumpkin (peeled and seeded)

120g

berry sugar

60 grams

Eggs (of hens)

1

working methods

1. Peel and seed the pumpkin, cut it into small pieces and steam it in the microwave oven. You can also use a steamer, but cover it with plastic wrap to avoid excessive moisture. Press the steamed pumpkin into a paste with a rolling pin.

2. After the butter softens at room temperature, add fine sugar and salt and beat well with electric egg beater. At this time, the state of butter is that it expands in volume and becomes lighter in color, like a light feather.

3. Add the broken eggs into the whipped butter three times, and add all the eggs and butter with an eggbeater each time, and then add the next time.

4. Add the pumpkin puree cooled to room temperature and stir evenly with an egg beater.

5. Sift in the mixed low-gluten flour and baking powder.

6. Stir evenly with a rubber scraper to form a cake batter.

7. Brush a layer of melted butter in the bear mold.

8. Spoon the cake paste into the bear mold until it is about 2/3 full.

9. Preheat the oven at 180 degrees, and bake at medium heat for 18-20 minutes. When the surface of the cake swells and the color is golden, the cake will be baked.

10. The cake is demoulded while it is hot, and the outline of the bear is outlined on the surface with melted chocolate. I did this step with a toothpick dipped in melted chocolate, which was simple and convenient.

1 1. String the sausages with bamboo sticks and bake them in the microwave for about 30 seconds.

12. Put the cool pumpkin pie, sausage, washed cherries and cherry tomatoes into the fresh-keeping box, and a nutritious picnic lunch will be finished.