1:42 | |||
1 |
Mashed Steam Cooked Pumpkin
(room temperature) |
160g
(⅔ cup) |
(a) Wash and peel pumpkin; remove seeds.
(b) Steam until soft. (c) Mash with a spoon. (d) Cool down to Room Temperature. |
2 |
Mashed Unsalted Butter
(Not melted) |
60g |
(a) Soften (NOT Melt) the butter: leave it in a warm area or heat it in microwave a little on low heat.
(b) Mash the softened butter with a spoon. |
3 | Egg |
3 Large
(160-180g) |
Refrigerated eggs can be used directly.
|
4 | White Granulated Sugar |
78g
(⅓ cup) |
Don't substitute it with powdered sugar or other sugars.
|
5 |
Salt
(tsp) |
½ tsp |
tsp: teaspoon
|
6 |
All Purpose Flour
(uniformly cover liquids) |
242g
(1 ⅞ cup) |
Better Measure by grams.
|
7 |
Baking Soda
(no contact with liquids) |
½ tsp |
|
8 |
Baking Powder
(no contact with liquids) |
4 tsp
(14g) |
Evenly spread baking powder on the flour.
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