Pumpkin Chifeng
By VicentaLakin
Pumpkin mud for the baby was left, so it was used to make a pumpkin twirl. Super soft。
Recipe Recommendations
- pumpkin puree 120 grams
- eggs of 6
- sugar 90 grams
- corn oil 75 grams
- milk 95 grams
- salt a little
- lemon juice a little
- sweet fragrance
- baking
- several hours
- simple
Steps for Pumpkin Chifeng
1
Pumpkin cut and vealed into the veggies2
Put the evaporated pumpkin in the oo-ho-ho-ho-ho, the distilled water when added to the evaporated pumpkin。3
Smuggle into pumpkin mud4
Corn oil and milk mixed into water oil5
Add pumpkin mud evenly6
Add six yolks7
(b) Sifting low powder, evenly mixing8
A small amount of salt and lemonade in protein, added three times to sugar and sent to hard hair bubbles9
(b) Take part of the yolk paste and have a balanced protein cut, and then evenly all the yolk paste and protein cut10
Schooled eight inches high with molds, stunned the bubble and sent to the preheated oven for 140 degrees 77 minutes. When it's done, it's dry。Pumpkin Chifeng Make Tips
1. For specific time temperatures, please refer to the domestic oven; 2. Increase or decrease the amount of milk, as appropriate, based on the amount of water in pumpkin mud。