Pumpkin taco cake
By VicentaLakin
This is a formula that contains no sugar, which, in order to be effective, is put in all the proteins, which is also suitable for the other 10-inch molds, with a cut in weight of two eight-inch。
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin taco cake
1
Quote the required raw materials。
2
Protein yolk is in a water-free and oil-free basin。
3
Put corn oil in the yolk and put it in salt。
4
It's evenly mixed with a manual omelet。
5
Pour milk。
6
Smuggle it with a hand-beater。
7
Low powder is sifted into yolk (with filters on soy mills)。
8
Hand-to-hand omelet mix (scratching the bottom of the side with a razor) and cover the dry skin to be used in good condition。
9
The proteins are transmitted in the loops of electric pistols (one hand at the time of the stroke, one hand at the same time with an electric pistol, so as to be able to pass the dead end). A third of the sugar is put in when the bubble is sent (more and less, it doesn't matter, it doesn't have to be measured, it can be put by feeling. I'm not sure
10
A third of the sugar is used when it comes to thin bubbles。
11
You hit the trail and put the rest of the sugar in。
12
It's good to hit the egg-beater with a hard corner (must learn to look at the state), with a good protein cream. The preheat oven was then 160 degrees and 5 minutes or more。
13
Take a third of the protein cream and put it in the yolk paste。
14
Smash it with a manual omelet
15
Take another third of the protein cream and pour it into the yolk paste。
16
Flip evenly。
17
Put the yolk paste in the protein cream basin。
18
Twist evenly, mix well。
19
Into 10 inches of Pumpkin molds, a few strokes of the circle shock the bubble. Put it in a pre-heated oven lower floor, 160 degrees 80 minutes. (Agriculture of temperature and time according to the temper of the oven)
20
When it's baked, take out the heat and fall off the table。
21
Rewinding until completely cooling。
22
The finished product。
23
The finished product。Pumpkin taco cake Make Tips
1. The bowl for egg whites must be completely free of water and oil, while the bowl for egg yolks is less important.
2. You can use the strainer from a soy milk maker to sift the flour.
3. When mixing with a hand whisk, use a spatula to assist in scraping the sides and bottom.
4. Adjust the temperature and time flexibly according to your own oven's quirks.
5. You must learn to judge the consistency.