Pumpkin condensed milk whole wheat cake recipe

When you have to continue working despite dragging your tired body, do you yearn for the food street on the roadside? In fact, it is unhygienic to eat on the roadside. You might as well learn to cook it yourself. Now, let me show you how to make pumpkin condensed milk whole wheat cake.

1.1 Add fine sugar and salt to liquid oil and beat with a whisk; beat the eggs and add them to the oil paste, beat until fully blended; add condensed milk and beat thoroughly.

2.2 Peel the pumpkin, remove the seeds, cut into small pieces, and steam in a steamer (chopsticks can easily pierce through them). Crush the pumpkin flesh into a paste and let it cool for later use.

3. Add the cooled pumpkin puree to the oil paste and continue to beat with a whisk until evenly mixed.

4. Sift together the low-gluten flour and baking powder. Then add whole wheat flour, pour it into the pumpkin paste, and stir evenly to make cake batter. Pour into the mold 80% full. Let stand at room temperature for 1 hour. (Let the pumpkin puree fully absorb and blend with the oil, sugar and batter)

It takes careful research to make pumpkin condensed milk whole wheat cake. Once you know how to make it, you will definitely want to show off your craftsmanship, right? Then don't wait any longer, do it now, you will definitely be able to do it quickly.