Pumpkin Chifeng
By VicentaLakin
A super-sweet, soft-to-lift formulation with 18 centimetre-to-centigrade formulas attached to a small piece of tweaker 15 centimeters
Recipe Recommendations
Steps for Pumpkin Chifeng
1
Pumpkin's going to the skin to cut the crumbs on the pot and boil them into mud
2
The egg yolk is separated, the lid is pre-empted early in the freezer to the edge of the ice slag oven, 160 degrees pre-heated egg yolk with sugar and pumpkin mud mixed with a hand-to-egger
3
Add corn oil in turn
4
Add milk evenly
5
And sift in low powder
6
The font is mixed to dry powder, and it's rolled with a razor to a fine smooth paste
7
A single third of fine sugar can continue to be used when the protein from the cold-defrigated glitter has a thick atmospheric bubble. When the protein frosting became thicker, sugar was added for the second time and the beating continued. When the protein cream trail becomes more visible, add the rest of the sugar
8
Take a third of the protein cream
9
It's even with the yolk paste
10
I'm not sure I'm going to do it
11
Continue to double from bottom to top
12
Load the cake in the blank mold
13
Light vibrating evenly
14
Put it in the middle and lower of the oven. Up and down, 160 degrees, 36 minutes
15
When you get out of the oven, you shake it down and it cools
16
When you're cooled, take care of the cake with your handsPumpkin Chifeng Make Tips
5 eggs with 18 cm mould weight of 58 g of milk, 110 g of sugar, 90 g sugar, 14 + 41 g