360 GR. baked or cooked pumpkin. 4 eggs. 250 GR. flour. 200 GR. sugar. 120 GR. sunflower oil. 1 envelope of baking powder. 1/2 teaspoon cinnamon powder. 1 pinch of salt. chocolate pearls.
Squash should cook it previously at 180º until it would be tender to then empty it with a spoon and set aside to cool.
Separate the egg whites from yolks. Place the Butterfly in the glass and speed 3 and a half, during 4 minutes, get the whites to which will have missed it previously salt. Remove the Cup and set aside in a large bowl.
Put the egg yolks together with the sugar and programs 30 seconds to speed 3.
Add oil and pumpkin that we squashed beforehand, and reprogramme 30 seconds to speed 4.
Now is when we must incorporate the flour with the yeast and cinnamon powder, and schedule 30 seconds, This time to speed 6.
It is now when you must take the mass little by little in the bowl of the clear mounted and with a spatula and outflanking, mix it.
Place on a greased and bake approximately 35 minutes at 160 °. Keep in mind that each furnace is a world and times may vary.