Capirotada
Ingredients: 3 slices of toast, half a pumpkin, half a cup of whipped cream, half a cup of fresh milk, a little sugar, three eggs and a little dried cranberries.
Practice: prepare all the materials, wash and cut the pumpkin into pieces, steam until soft and rotten, and grind it into mud. Then dice the bread, put it on the pumpkin, mix the egg cream with fresh milk and egg liquid, pour the egg liquid into the diced bread, sprinkle with dried cranberries, put it in a cup, put it in the oven, and heat it for 30 minutes.
Matchabang cake
Ingredients: butter 1 00g, powdered sugar100g, whole egg100g, low flour 90g, matcha powder1tablespoon, and two-thirds teaspoons of baking powder.
Practice: Stir butter with an egg beater until it is soft and creamy, then add powdered sugar and cream twice and stir until the cream becomes paste. Then beat the egg mixture evenly, pour it into the milk paste and stir well. When the batter is ready, put it in a baking tray and heat it in the oven until it is cooked.
Pumpkin pine nut pie
Ingredients: whole wheat flour 125g, oil 40-50g, water 20g, pumpkin, pine nuts, shredded coconut and chrysanthemum mold12.
Practice: add oil and kneading powder, then add water to knead into dough, press it by hand, remove excess materials and keep the net weight of each oil skin. Then, put it in the refrigerator to make pumpkin sauce and mix it with raw flour to make a paste. Put it in the preheated oven and bake it until it is done.