Pumpkin Chifeng
By VicentaLakin
Recipe Recommendations
- egg yolk of 4
- corn oil 35 grams
- milk 40 grams
- low-gluten flour 45 grams
- sugar 20 grams
- pumpkin puree 60 grams
- egg white of 4
- fine sugar 45 grams
- edible salt 1g
- lemon juice 1 teaspoon
- sweetening
- baking
- an hour
- senior
Steps for Pumpkin Chifeng
1
(a) Equipping the required materials, standby
2
The separation of the four eggs with two oilless glass bowls
3
60 GRAMS OF RIPE PUMPKIN TORN IN A BOWL, MIXED WITH CORN OIL, MILK, FINE SUGAR
4
Sift in low-banded flour and mix evenly
5
Add four yolks
6
(b) Blending into a flat yolk paste with a spare
7
(a) Add salt for consumption and three to five drops of lemon juice to the egg clean
8
(b) The use of an electric omelet to stir up, and the addition of fine sugar on two occasions, to the dry hair condition
9
One third of the protein is evenly mixed in the yolk paste
10
The yolk paste of step 9 fell back into the protein and was evenly mixed
11
Falling into the cake mould, levelling it, slightly knocking out the bubble in the cake paste
12
Put it in the middle of the oven five minutes in advance of 135 degrees preheat, bake it up and down for 45 minutes, on the surface in gold, with toothpicks in the inside of the cake, without glue
13
Take out the baked cake and put it on the grillPumpkin Chifeng Make Tips
1. Pass the pumpkin puree through a sieve to make the texture more delicate.
2. The egg whites must be beaten sufficiently; it is recommended to beat them for about 10 minutes.
3. After pouring the cake batter into the mold, tap it gently to release air bubbles, or use a chopstick to help eliminate them.