Pumpkin Qifeng Cake
By SidDietrich
Ingredients: salt,white sesame,egg yolk,protein,white vinegar,sugar,coconut,low powder,corn oil,pumpkin puree
Recipe Recommendations
- pumpkin puree 100 grams
- low powder 80 grams
- corn oil 50 grams
- protein of 5
- egg yolk of 4
- coconut appropriate amount
- white sesame appropriate amount
- sugar 60 grams
- white vinegar appropriate amount
- salt appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Pumpkin Qifeng Cake
1
Beat egg yolks well, add corn oil a little bit, and beat well.
2
Add pumpkin puree and beat well.
3
Sieve in the low flour and cut and mix well.
4
Add a few drops of white vinegar, a little salt to the egg white, add sugar three times and beat until hard and frothy.
5
Add egg white to egg yolk paste in three times and stir well.
6
Put it into a baking sheet covered with oil paper and shake it hard a few times.
7
Sprinkle with coconut and white sesame seeds on the surface.
8
Preheat the oven to 175 degrees, in the middle layer, for about 20 minutes, turn upside down after baking, let cool, tear off the oil paper and cut it into pieces.