Pumpkin Chifeng
By VicentaLakin
Pumpkin is mixed in, low-key but potentially delicious。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin Chifeng
1
The decorated pumpkins are fertilizing, leaching the extra water and crushing it with a spoon。
2
Insert the milk mix in the container。
3
Add yolk, 40 grams of fine sugar, salt mix。
4
Add apple mud plattered with ginger polish。
5
Joining corn oil continues to mix。
6
Scan low powder。
7
Light and flat paste。
8
Protein is placed in a water-free, oil-free egg-pumping basin, and 30 grams of fine sugar is added to the egg-pumping instrument when it appears to be in the shape of a fish eye。
9
We'll add 30 grams of sand to the thicker foam. Sugar
10
Smash it again, with 30 grams of fine sugar left on the line。
11
It continues to stir up, and when the egg-beater is lifted, the protein pulls up a short, straight angle, indicating a dry hair bubble. The protein is ready。
12
Some one-third of the permafrost is taken and added to the pumpkin yolk paste。
13
Scratch it gently and then fall into the remaining protein。
14
Scratching the bottom of the container with a razor, where the face is scraped into the mould, the surface is slightly flatened with a razor and the atmospheric bubble is shaken。
15
Put the cake paste in the pre-heat oven at 130 degrees, with 130 degrees 45 minutes and a turn of 170 degrees 45 minutes. The baked cake immediately takes out the buttons and takes off the mold
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart