How to make oil-free pumpkin cake

A healthy diet can make us healthier and keep us away from various diseases. In order to say goodbye to edema, let's learn to make oil-free pumpkin cake. The method of making oil-free pumpkin cake is very simple. Soak the ingredients in water for half an hour, add red dates, red rice, etc. and boil water together. Remember that the ingredients must be fresh, otherwise it will affect the taste.

1. Dice the pumpkin and put it in a microwave-safe bowl and cook for 4 minutes. Use a spoon to mash it while it is still hot and let it cool for later use. This is 130 grams of cooked pumpkin puree.

2. Beat the eggs into a clean, water-free and oil-free container, add a few drops of lemon juice and all the sugar.

3. Use a water-free and oil-free egg beater. Turn medium speed to high speed and beat until the egg liquid drops in the container and does not disappear immediately. The egg liquid drops very slowly, or circles on the liquid surface without disappearing obviously.

4. Put the pumpkin puree into the egg liquid, stir from bottom to top, then sift in the mixed flour in batches, more than three times, and stir from bottom to top.

5. As long as the technique is correct, the foam will not be lost and the mixing time should be short. The picture shows the mixed cake batter.

6. Prepare paper trays and baking trays, or other containers

7. Pour the cake batter into the paper tray until it is 80% full, and fill the remaining portion into a small mold.

8. Put it in the preheated oven and bake at 165 degrees for 25 minutes (5 to 10 minutes at 165 degrees)

9. This is a photo taken after 20 minutes of baking.

10. After 5 minutes, simmer for two minutes and then remove from the baking tray

11. Then turn them upside down on the grill and let them cool.

12. The golden crispy cake is ready. The cupcakes are delicious.

The oil-free pumpkin cake is simple to make, easy to learn, and takes a short time. It only takes a break for the delicious cake to be ready.