Pumpkin Chifeng

Recipe Recommendations

• pumpkin puree 50 grams
• low-gluten flour 45 grams
• eggs of 2
• fine sugar 7 grams
• salad oil 30 grams
• lemon juice few drops

• sweetening
• roast
• an hour
• ordinary

Steps for Pumpkin Chifeng

1

First, we need to go to the appropriate amount of pumpkin to cut the skin, to steam the pot for 12, 20 minutes, to decompress the pumpkin with a hot spoon, to cool it

2

To measure what is needed, this is pumpkin mud instead of milk, because pumpkins are sweet, so they cut down on sugar powder, pumpkin mud needs to cool and then use it. Eggs are the weight of a large shell of 65-70 grams

3

Taking two clean containers, filling containers with egg clean, ensuring that they are free of oil and water, separating the omelet from the yolk, adding a few drops of lemon juice to the omelet

4

I can't read my last recipe until the eggmaker pulls out a delicate angle

5

The oven is preheated with 120 degrees of fire and 160 degrees of fire, and the egg yolk is added to 7 grams of fine sugar, evened with an egg-beater at low speed, and then evened with salad oil

6

Put the pumpkin mud in the yolk

7

Low-banded flour sifted into the yolk paste

8

Smash it with an eggbeater, or with a razor into a non-particle-free paste, get a bump before you mix it with an eggbeater and turn it on and off, so don't mess it up so it doesn't affect the taste of the cake

9

One third of the eggs are emptied in the pumpkin yolk

10

Put the mixed paste back into the rest of the egg clears

11

I'll make some cake

12

Pour the cake down to a six-inch cake model and bring up the cake model and the horizontal line of the table, shake it a few times, relax the preheated oven, and shift it up and down to 150 degrees for another 20 minutes after 120 degrees of fire

13

When you're out of the oven, fall a few times and rebut it

14

It's beautiful and organized

15

Pumpkin Chifeng

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