Pumpkin Chifeng
By VicentaLakin
Recipe Recommendations
- cooked pumpkin puree 100 grams
- egg yolk of 3
- corn oil 40 grams
- milk 20 grams
- low-gluten flour 80 grams
- egg white of 4
- white sugar 70 grams
- white vinegar 3 drops
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Pumpkin Chifeng
1
Pumpkin mud with a spoon。
2
Add 20 grams of milk and 40 grams of corn oil to mix。
3
Add three yolks in turn。
4
Sifted into 80 grams of low-fowl collide into pumpkin yolk。
5
I'm going to put my pumpkin yolk on. Next thing you know, I'm gonna have an egg clear。
6
Pack the eggs in a bigger basin with no oil or water, add three drops of white vinegar, and add all the sugar to the egg cleaners once and for all
7
An electric omelet hit the egg clean to a hard hair bubble. As shown
8
Take a third of the protein into the yolk paste and flip it up from the bottom
9
The whole yolk paste is poured into the remaining proteins, and the same goes up and flattens the cake paste. Preheat oven 140 minutes in advance。
10
I'll put the cake in the eight inches。
11
Take the mold up a little bit, and remove the bubble from the cake。
12
It is sent to the lower and middle of the oven, and it is baked at 140 degrees for 25 minutes, then converted to 165 degrees for 25 minutes。
13
Take out the baked cake and rebut it right away in case the cake shrinks. Wait till it cools off。
14
Sliced, colorful, soft。