Pumpkin Chifeng
By VicentaLakin
IT'S NOT ONLY SUPER SOFT, IT'S Q SOFT, IT'S DELICIOUS. PUMPKIN'S NATURAL SWEETNESS MIXES WITH EGG FRAGRANCE AND MAKES YOUR LIPS FRAGRANCE. THIS FORMULA HAS A LOT OF PROTEIN AND A LITTLE BIT OF YOLK, SO IT FEELS LIKE Q。
Recipe Recommendations
- protein of 7
- egg yolk of 4
- low-gluten flour 160g
- white sugar 80g
- corn oil 80g
- pumpkin puree 160g
- water 60g
- lemon juice appropriate amount
Steps for Pumpkin Chifeng
1
Pumpkin's evaporating, taking the amount needed, requiring water
2
Add egg yolk and 20 grams of sugar and corn oil to pumpkin mud
3
Full and even mix
4
A few drops of lemon juice in the protein and a few drops of lemon juice to a big bubble
5
20 grams of sugar when the high-speed mix continues to stir up the foam
6
Add the last 20 grams of sugar when the foam is very delicate
7
Continue high-speed mixing to the point that the egg-beater has a bending hook, and slow-disturbing to a straight triangle. It's very delicate and beautiful. It's very supportive
8
We'll sift it twice in advance, and then we'll sift into the mixed pumpkin yolk. Medium
9
Flip evenly
10
Take about a third of the protein. Joined in the yellow paste
11
Flip evenly
12
And then back to the remaining protein
13
80-100 flips, even cake paste
14
Put your thumbs on the middle pole and your hands shake twice with the mold
15
The oven is 170 degrees preheat for 5 minutes
16
Quick cake, high hair. I made this formula a six inch, a long mold and two cups of paper。
17
A baked cake and a cold button
18
It's cool and disemboweled。