Pumpkin Chifeng
By VicentaLakin
Recipe Recommendations
- low-gluten flour 110g
- pumpkin puree 170g
- white sugar 40g
- eggs of 4
- corn oil 40g
- raisins appropriate amount
- white vinegar appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin Chifeng
1
Pumpkin's skin varnished into mud in the cuisine。
2
Yellow and protein are separated。
3
There's no oil, no water。
4
Add white sugar to the yolk。
5
Influencing corn oil causes the full emulsion of eggs and oil。
6
Put it in the pumpkin mud。
7
Scan low-banded flour。
8
It's a smooth, thin paste。
9
Grape dry cleaning。
10
The proteins are added to the white sugar three times, with an egg-beater to dry hair bubbles, and the lifting of the egg-beating can pull straight angles。
11
One third of the protein cream is placed in the yolk paste, which is softly rolled up and down with a rubber razor。
12
Cake paste and raisins fall into the protein cream, and they flip。
13
Rolling good cake。
14
Falling into the cake model, shaking the bubble hard on the table。
15
The oven is preheated, 120 degrees up and down, lower floor, baked for 60 minutes。
16
The baked cake comes out a few times on the table, shakes the heat in the cake, and then it's on the grill。
17
Cool off。Pumpkin Chifeng Make Tips
1. The temperature and timing of the baking shall be adjusted to the condition of the oven itself. 2. Pumpkin mud contains different amounts of water and is added as appropriate。