Pumpkin Chifeng
By VicentaLakin
Pumpkin's sweet and nutritious is one of our most common pickles, and it's evaporated into pumpkin mud and added to the cake
Recipe Recommendations
- pumpkin puree 70 grams
- low-gluten flour 80 grams
- milk 25 grams
- fine sugar 10 grams
- corn oil 35 grams
- eggs of 4
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin Chifeng
1
Pumpkin goes to the skin, cut into little pieces。
2
The fire evaporated in the pot for 15 minutes, and the spoon was crushed into mud。
3
Separate the yolk from the yolk, and the yolk + milk + fine sugar is mixed manually with the eggmaker。
4
Then add salad oil and pumpkin mud, and mix。
5
The last thing you do is sift in low-banded flour。
6
Put aside, the yolk part is ready。
7
Egg + sugar + a few drops of lemon juice in the freezer。
8
It's dry with an electric omelet。
9
Put a third of the protein cream in the yolk paste and mix it up from the bottom。
10
And then I'll put it in the remaining protein cream。
11
Down into the middle end, full of eight。
12
Put it in a pre-heat oven, 150 degrees up and down, 40 minutes。
13
Get out of the oven and retort it。
14
Cut and eat。