Pumpkin seed cake
By VicentaLakin
Little cakes, small and delicate, soft and sweet, without bubble powder, additives, preservatives, really health and safety. It's a good choice for breakfast and midnight。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin seed cake
1
Raw materials: eggs, milk, pumpkin seeds, flour (which has been mixed with corn starch), sugar。
2
The oven is preheated, 190 degrees of fire and the pumpkin seeds are roasted in the oven。
3
Take it out, load it, hang it。
4
Eggs are divided into protein and yolk and fed into two basins. ♪ No water, no oil ♪
5
Put 8 grams of sugar in yolk and the rest in protein。
6
Sugar and yolk。
7
Add milk。
8
Smash even。
9
Add sifted flour。
10
The yolk paste is mixed into a smooth, dry powder-free state。
11
Protein with salt, white vinegar, with an eggbeater。
12
As for the lifting of the egg-beater, when the protein is in a small, straight-angled state, it can be made of protein paste with a slow-disturbing factor of one minute. It's time the oven warms up. Fire 180 degrees, fire 160 degrees。
13
Add a third of the protein to the yolk paste, softly and softly, and do not circle。
14
Put the whole yolk paste into the protein paste, so be careful not to clunk it, to mix it as if it were fried, evenly to the protein paste。
15
Put the pasta in the mold, eight or nine points full。
16
Pumpkin seeds spread evenly。
17
Put the cake in the preheated oven. In 25 to 30 minutes, the cake matures when it looks golden。
18
Look, little cake after the model。Pumpkin seed cake Make Tips
I used tart molds. With two eggs, I filled eight tart molds and had a little batter left over, which I put in a different mold. Beat the egg whites until they do not flow, or when stiff peaks form upon lifting the whisk. Switch the mixer to low speed and beat for another minute to make the air bubbles in the whites more stable. When mixing the batter, fold it in rather than stirring in circles, or it will deflate. Since no baking powder is used, you must be careful not to deflate the mixture, or all your previous efforts will be wasted. Oven temperatures vary, so adjust the operation according to your own oven's temperament.