Pumpkin Chifeng
By VicentaLakin
The first attempt to make a cake with pumpkin mud was successful, and the cake was bloated until it was baked or swelled, and it didn't shrink, especially when the yellow color was so good and so soft that it tasted better than the pure wheat cinnamon cake。
Recipe Recommendations
- low-gluten flour 110g
- egg of 4
- sunflower oil 45G
- white sugar
- pumpkin puree 170g
- lemon juice 4ml
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin Chifeng
1
All the food is prepared, the pumpkins are pre-defunct, and when it's hot, the spoons make it mud。
2
The protein is separated from the yolk, and the bowl of protein is free of oil and water. ♪ I ran into a double yolk today ♪
3
add 20 g of white sugar to the yolk and mix it with an eggbeater。
4
Vegetable oil is added three times, each time completely evenly and then added again。
5
Add pumpkin mud to the mixed yolk。
6
Scan low-banded flour。
7
Quite a bit。
8
A lemonade is added to the protein, which is distributed with an electric omelet, and a third of the fine sugar is added to the fish eyebrush at a low speed。
9
I'm going to have a short stroke, and I'm going to add the rest of the fine sugar twice until I get to dry hair bubbles
10
One third of the protein is added to the yolk paste and mixed evenly with rubber razors。
11
Put the mixed paste in the rest of the protein, then mix it with an irregular method。
12
Scratch the cake。
13
The cake fell into the cake model, shattered a few times, and shook the bubble out of it。
14
The oven is preheated, 150 degrees, up and down, 60 minutes, mid-level, put in a cake mold。
15
A baked cake, and then it's on the grill。
16
It was a success. The cake didn't turn back until it was cooked。
17
Cool off。
18
Cut it open, sweet soft, delicious。