Yes, I experimented with raw Japanese pumpkin again and baked this. The idea was to determine the colour of the cake based on the ingredients used. Also I want to 'endorse' that baking a cake with grated raw pumpkin + butter will produce a yellowish coloured cake. Whereas, a cake baked with grated raw pumpkin + oil will deliver a brownish coloured one albeit with a minimal amount of cinnamon. This time I used both a garnishing blade and a trimming blade to grate the pumpkin and ended up with both fine and thick pumpkin shreds. I like to see more traces of golden coloured pumpkin and certainly, I'll be using the trimming blade in the future.
Read on for the Recipe
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