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Pan Pumpkin Cake

ingredients

servings

4

Garlic

1 wedge

Pumpkin

200 grams

Soybean oil

30 mL

Iodized salt

to taste

buckwheat flour

100 grams

Rice flour

400 grams

Dry brewer's yeast

20 grams

Water

320 mL

Bakery products from Italy

Pan Pumpkin Cake

Pan Pumpkin Cake

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pan Pumpkin Cake

A new, good and tasty bread. The pumpkin is fabulous and lends itself to many recipes. WITHOUT GLUTEN, LACTOSE, EGGS

Pan Pumpkin Cake step 1

step 1

Cook the pumpkin, after having cut it into dough, in 300 ml of salt water. Let it boil until cooked, then fry with a clove of garlic and little oil.

Pan Pumpkin Cake step 2

step 2

Once cooked put it in a mixer and smooth it well making it cream. Prepare the bread dough in the meantime.

Pan Pumpkin Cake step 3

step 3

Dissolve the yeast in 20 ml of lukewarm water, pour into a bowl. Add the pumpkin in cream, flour, oil and salt. Mix.

Pan Pumpkin Cake step 4

step 4

If the mixture is too dense or too liquid, add water or flour. Pour the mixture into a paper-coated paper or a dirty silicone form with an oil wire.

Pan Pumpkin Cake step 5

step 5

Bake: 180 ° for about 30 minutes and 10 minutes at 150 °

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