Pumpkin Mug cake
I always hesitated to pass on this recipe. Later, I thought I should reward my labor. Once, I accidentally read the recipe of a Korean DESSERTER. I thought it was very creative to make cakes with mugs, and the raw materials were convenient, so I wrote down the original recipe. I adjusted my taste, so I came out with this finished product. Some are not perfect, but the overall taste is good. Every gourmet dish can't guarantee its success and satisfy all the mouth's pursuit of gourmet food, but it's good that it has been taken seriously!Warm heart tip: This recipe is just a little creative. It is not perfect. You can be creative according to your preference!
Step 1 . Get the mug ready
Step 2 . Prepare the materials (the brown sugar used in the original formula is 1/4 cup, which can be adjusted according to your own taste. The role of brown sugar can adjust the sweetness and color. If you like the smell of cinnamon, you can prepare an appropriate amount of cinnamon powder)
Step 3 . Pumpkin puree is prepared in advance and cooled
Step 4 . Egg smashing
Step 5 . Crush the nuts (you can replace them with any nuts you like)
Step 6 . Mix eggs with pumpkin puree
Step 7 . Add brown sugar
Step 8 . Mix until brown sugar melts
Step 9 . Add milk
Step 10 . Add vanilla extract
Step 11 . A little salt (it only balances the taste, not too much)
Step 12 . Sift in autogenous powder
Step 13 . Stir to make it mixed evenly
Step 14 . Pour it into the mug. Don't fill it too full
Step 15 . High heat in the microwave oven, about two and a half minutes (depending on the size of your cup and the amount of batter)
Step 16 . To be honest, the taste is not like cake, but more like pasta like Fagao, but fortunately, the taste is still very fragrant. I don't know how the master did so successfully? Hope to make progress next time!
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