Pumpkin cake: 200g pumpkin.

Sticky rice noodles100g

200g glutinous rice flour

Red bean paste 100g

Cake: 240ml of boiling water.

2 bags of tea

Universal flour 325g

240 grams of brown sugar

20 grams of baking powder

Baking soda 10g

Cinnamon powder 5g

Jewish salt 3g

Soften salt-free butter 173g

Egg100g

340g pure pumpkin puree

Pure skim Greek yogurt 1 12g

Vanilla extract 10g

Decoration: pumpkin sugar is appropriate.

The chocolate is finely divided and fits well.

Cream: 90g(3 egg white (about 3 pieces).

200 grams of sugar

Soften 230 grams of salt-free butter

China spiced powder 3g

Ginger 3g

Black pepper 1.5g

The custom of eating pumpkin

Pumpkin cake: peel the pumpkin, cut it into small pieces, steam it in a pot for about 20 minutes, then put it in a Kaishanyi blender and stir it into a paste (cut the pumpkin skin into small strips to make pumpkin pedicels).

Add pumpkin puree into the sieved mixed powder of sticky rice flour and glutinous rice flour, and knead it into soft and smooth dough by hand.

Divide the mixed dough into balls of 40g/grain, and divide the bean paste into balls of 20g/grain.

Take a well-divided dough and knead it in the palm of your hand, press a small hole in the middle and wrap it with bean paste.

Pinch it tight and round.

Make an indentation on the edge of the ball with a toothpick, make it into a small pumpkin shape, and insert it into the pumpkin pedicle.

Put the pumpkin in a steamer, bring it to a boil over high fire, and steam it over medium fire 15 minutes.

Pumpkin milk tea cup cake

Cake embryo: boil water in the electric kettle of Kaishanyi.

Make tea with boiling water at 100℃.

Put the flour, brown sugar, baking powder, baking soda, cinnamon powder and salt into the The Mixing Bowl of the chef's machine and stir at medium and low speed. Then add butter and stir at low speed until it is shown in the figure.

Add eggs, brewed tea, pumpkin puree, Greek yogurt and vanilla, and stir well. Scrape the bottom and sides of The Mixing Bowl with a silicone spatula and stir for about 90 seconds.

Spray cooking oil on muffin baking pan, preheat oven to 176℃, pour batter into 2/3 of baking pan and bake for 15 minutes.

Cream: Put the egg whites and sugar into the The Mixing Bowl of the chef's machine. Then add butter and stir at high speed. Finally, add spiced, ginger and black pepper until they are mixed evenly.

Decoration: Decorate the cupcakes with cream installed on the installation nozzle, and finally sprinkle chocolate chips and pumpkin candy for decoration. Done!