Pumpkin Chifeng
By VicentaLakin
It's sweet, it's sweet, it's sweet, it's low sugar, it's very healthy
Recipe Recommendations
- low powder 80g
- fine sugar 20g
- eggs 3 only
- vegetable oil 20g
- water 50g
- cooked pumpkin puree 50g
- sweetening
- roast
- an hour
- simple
Steps for Pumpkin Chifeng
1
Pumpkin evaporates into mud and sifts into fine pumpkin mud
2
Separating yolk with clean and oilless containers
3
The egg yolk spreads with fine sugar and melts completely
4
Add sifted cougar mud and mix the yolk paste with white drops of drift
5
Into vegetable oil and water
6
There's a little bubble in the yellow paste
7
Sift in the bottom
8
Smash it into a powder-free, thin paste
9
A few drops of lemon juice and three drops of sugar. Send
10
It's hard to get a hair bubble
11
Take a third of all-out protein and mix it evenly in the yolk paste
12
All the protein containers are turned upside down. Medium
13
Smash it in a thin, smooth cake
14
Falling into a six-inch empty cake model, blowing bubbles
15
When the oven is preheated, put it in the lower shelf of 140 degrees for 45 minutes
16
Take out the button and cool it
17
Strip
18
Completed Chart
19
It's fine