Pumpkin Chifeng
By VicentaLakin
The first attempt to use a pumpkin for twirl, the amount of water in the pumpkin, the cake is wetter than the normal twirl, softer, softer, very good。
Recipe Recommendations
- eggs of 5
- white sugar 80 grams
- low-gluten flour 110 grams
- pumpkin puree 160 grams
- oil 35 grams
- lemon juice few drops of
- sweetening
- baking
- an hour
- ordinary
Steps for Pumpkin Chifeng
1
Five eggs, separate protein yolk and several drops of lemonade in the protein。
2
The protein is passed out with an egg-beater and is added to the white sugar (50 grams) every time it is thick。
3
The protein is sent to dry hair bubbles, and when you lift an eggmaker, the protein pulls out a small, straight angle。
4
The yolk split。
5
Add pumpkin mud to the yolk (Pumpkin mud: evaporate after a pumpkin slice and then use a blender to make mud)。
6
Add edible oil and residual white sugar (30 g) to mix evenly。
7
Add sifted low-band powder。
8
It's a little bit smoother with a rubber razor。
9
The mixed yolk paste is split twice into the distributed protein, evenly。
10
Put the mixed cake in the mold, wipe it down, shake it down, remove some bubbles。
11
The oven is preheated, roasted in the oven, lower floor, 170°, 30 minutes。
12
Take it out when it's baked, put the buttons back, take it off。