Pumpkin Chifeng

By VicentaLakin

Pumpkin Chifeng
THERE'S TOO MUCH TO DO TO BEGIN WITH. WANDERING, TANGLED. IN THE END, IT WAS DECIDED TO FINISH MR. MENG'S PUMPKIN CRUMB CAKE BEFORE IT WAS COMPLETELY DESTROYED. THE CAKE, ADAPTED TO N TIMES, HAS NEVER BEEN IN ITS ORIGINAL FORM. NOW, THE PUMPKIN APPLES ARE ALL OVER, AND IT'S A SHAME NOT TO TAKE ADVANTAGE OF THE TIMING. HOWEVER, THE ORIGINAL VERSION REMAINS INCOMPLETE. BECAUSE NO ORANGE JUICE. ALTHOUGH ORANGES SEEM TO BE ON THE MARKET, IT'S TOO MUCH TO BUY IMMEDIATELY. ORANGE JUICE, I SUPPOSE? ALSO CITRUS FRUITS, ORANGES ARE STACKED ON THE TABLE, REACH OUT AND BECOME MORE READILY AVAILABLE. PUMPKIN, APPLE, ORANGE JUICE, IT'S JUST A LITTLE BIT. BUT A LITTLE BIT OF THIS CAN BRING A DIFFERENT TASTE AND COLOR TO THE CAKE. IT'S JUST A LITTLE CARELESS, AND IT'S TURNING THE FIRE HIGH. IT'S FUNNY HOW IT'S COLORED SO FAST AND CRACKS LIKE A FLOWER. IT'S NOT GONNA FIX IT. JUST CRACK IT. DEEPER COLOR。

Recipe Recommendations

  • pumpkin puree 25 grams
  • orange juice 25 grams
  • egg yolk 30 grams
  • fine sugar 40 grams
  • salt 1/8 teaspoon
  • Apple puree 20 grams
  • corn oil 22 grams
  • low-gluten flour 45 grams
  • baking powder 1/2 teaspoon
  • cream of tartar 1/8 teaspoon
  • protein 70 grams

Steps for Pumpkin Chifeng

  • Make Pumpkin Chifeng step 0
    1
    Materials: 25 grams of pumpkin mud, 25 grams of orange juice, 30 grams of yogurt, 40 grams of fine sugar, 22 grams of corn oil, 45 grams of barbed powder, 70 grams of protein, 1/2 spoons of powder, 20 grams of apple mud, 1/8 spoons of salt and 1/8 spoons of tata powder
  • Make Pumpkin Chifeng step 1
    2
    Steam the pumpkin into mud and add orange juice
  • Make Pumpkin Chifeng step 2
    3
    Smuggle evenly
  • Make Pumpkin Chifeng step 3
    4
    Add 10 grams of fine sugar to the yolk
  • Make Pumpkin Chifeng step 4
    5
    Smuggle evenly
  • Make Pumpkin Chifeng step 5
    6
    Apples go to the skin and rub them in mud
  • Make Pumpkin Chifeng step 6
    7
    Add the yolk
  • Make Pumpkin Chifeng step 7
    8
    Add pumpkin mud and corn oil
  • Make Pumpkin Chifeng step 8
    9
    Smuggle evenly
  • Make Pumpkin Chifeng step 9
    10
    Low-banded powder mixed with powdered powder sifted into yolk
  • Make Pumpkin Chifeng step 10
    11
    Smash it in even
  • Make Pumpkin Chifeng step 11
    12
    Tata powder pours into the rest of the sugar
  • Make Pumpkin Chifeng step 12
    13
    Battered proteins into thick bubbles, mixed three times with tower powder and sugar. Fight
  • Make Pumpkin Chifeng step 13
    14
    Nine distributions with small bends
  • Make Pumpkin Chifeng step 14
    15
    Take a third of the protein and go to the pasta
  • Make Pumpkin Chifeng step 15
    16
    Flip evenly
  • Make Pumpkin Chifeng step 16
    17
    Back to the protein
  • Make Pumpkin Chifeng step 17
    18
    Combination
  • Make Pumpkin Chifeng step 18
    19
    Down to the 6 inches
  • Make Pumpkin Chifeng step 19
    20
    Squash the surface and crack the bubble
  • Make Pumpkin Chifeng step 20
    21
    Put it in the oven, mid-down, up 130 degrees, down 140 degrees, about 45 minutes
  • Make Pumpkin Chifeng step 21
    22
    It's coming out
  • Make Pumpkin Chifeng step 22
    23
    Turn it over when it cools
  • Make Pumpkin Chifeng step 23
    24
    Strip
  • Make Pumpkin Chifeng step 24
    25
    Slice and eat
  • Pumpkin Chifeng Make Tips

    Do not stir in circles when mixing the batter to prevent the flour from developing gluten. When mixing with the egg whites, fold gently; do not stir in circles to prevent deflation. Baking time and temperature should be adjusted according to the actual performance of your oven.

    Recipe Categories