2 ways to make delicious and smooth baked pumpkin cake using an air fryer

Steaming and mashing the pumpkin

You peel the pumpkin, then cut it into small pieces. After that, steam it for about 10 minutes until the pumpkin is cooked.

Once the pumpkin is steamed, you place it in a bowl and mash it until smooth.

Mixing the cake batter

You crack 1 egg into the mashed pumpkin bowl, then mix them well and add 1 tablespoon of sugar, 30ml unsweetened fresh milk, 1 tablespoon of butter, 1/3 teaspoon of salt, and 1 teaspoon of vanilla extract, then continue mixing thoroughly.

Next, you add 4g of yeast into the pumpkin mixture, mixing well. Then continue to sift 250g of flour into the pumpkin mixture.

Finally, you mix everything until well combined and the flour absorbs all the moisture.

Kneading the dough

After the dough has absorbed all the water, use your hands to knead the dough thoroughly until it becomes elastic.

Proofing the dough

When the dough is elastic and no longer sticks to the bowl, cover the bowl tightly with plastic wrap and let the dough rest for about 2 minutes.

After 20 minutes of proofing, take the dough out and knead it again for about 1 minute until it is elastic.

Shaping the pumpkin

The dough has proofed for enough time, divide the dough evenly into 4 small pieces. Then roll each piece into a ball and shape it into a pumpkin.

Method 1: Shaping by cutting into segments

Dust your hands with dry flour to prevent sticking, then gently press the dough with both hands to make it look nicer.

Coat the tip of the scissors with cooking oil to prevent sticking and cut easily, then use the scissors to create petal shapes.

Method 2: Tying with string

Use a thin, small piece of string to tie around the dough to divide it into 8 segments as shown.

Toasting bread

You use a brush to apply a thin layer of oil on top of the bread so that when toasting, the bread will have a nicer shine.

Then, you preheat the air fryer for about 5 minutes at a temperature of 180 degrees. Next, place the shaped pumpkin bread into the air fryer, set it to 180 degrees, and toast for about 15 minutes.

After 15 minutes, take the bread out to flip it over and toast it at 180 degrees for another 10 minutes to ensure both sides are evenly cooked.

Final product

The pumpkin bread after toasting looks like a beautiful orange pumpkin. The outer crust is crispy, while the inside is fluffy and soft.

The bread has a light sweetness combined with the rich flavor of butter and milk, which is incredibly delicious and attractive, sure to make everyone in the family praise its taste!

Prepare the wet mixture

You peel 100gr of pumpkin, then cut it into bite-sized pieces, and wash it thoroughly. Next, place the pumpkin in an air fryer, set the temperature to 160 degrees, and bake for about 20 minutes until the pumpkin is soft.

Once the pumpkin is baked, put it in a blender and blend until smooth.

Next, prepare in a bowl 15gr of unsalted butter melted, 1 beaten egg, 1/4 teaspoon of salt, 8gr of condensed milk, and 30gr of honey, then stir the mixture well to combine the ingredients.

Add 40ml of unsweetened fresh milk to a pot, then place it on the stove and heat until the milk is warm to about 60 degrees, then turn off the heat and add 3gr of instant yeast, stirring well to activate the yeast for about 10 minutes to let it rise!

Mix the mixture evenly

You sift 113g of flour, then add the sifted flour to a bowl along with the activated yeast, mixing well to ensure the yeast is evenly absorbed into the flour.

Next, you add all of the honey milk mixture and 45g of mashed pumpkin into the bowl of flour, then you knead the dough to form a smooth, pliable mass.

Finally, let the dough rest for about 15 minutes!

Prepare the filling

You add the remaining mashed pumpkin, 15g of honey, and 1/2 teaspoon of cinnamon powder into a bowl and mix well.

Proofing the dough

The dough has rested for 15 minutes, you dust a little flour on the table, then take the dough out and continue kneading for about 15 – 20 minutes until the dough is smooth, elastic, and not sticky to your hands.

Then, you cover the dough tightly with a cloth and let it proof for about 50 – 70 minutes until the dough doubles in size.

Shaping the cake

The dough has proofed for the required time, take the dough out and use your fist to press down to release all the air bubbles. Then, place the dough on the table and roll it out to a thickness of about 20x30cm.

Next, spread the prepared filling evenly over the surface of the rolled-out dough, then carefully roll the dough back into a cylinder using your hands.

Then, use a knife to cut the rolled dough into 6 equal parts, then arrange the cut pieces into the mold. Finally, cover the mold with a cloth and let the dough proof for about 40 – 50 minutes until it doubles in size.

Baking the Cake

First, preheat the air fryer for about 5 minutes at 200 degrees.

Then, cover the cake mold with a layer of aluminum foil, and place it in the air fryer set at 150 degrees to bake for about 10 minutes.

After 10 minutes of baking, open the lid and remove the aluminum foil, continue baking the cake for another 3 minutes at 150 degrees until cooked.

Finally, take the cake mold out and let it cool before enjoying.

Final Product

Rolled pumpkin cake is a type of cake that is very enjoyable to eat during the cold winter season. The cake is soft and can be torn into thin strands. It has a characteristic aroma of pumpkin blended with the taste of cinnamon, creating a very delicious and indescribably impressive sensation when eaten.

Serving this cake to your family will surely make everyone praise its deliciousness!