Pumpkin Chifeng
By VicentaLakin
pumpkin's cake. it tastes like a light pumpkin. the square came from yotube, but she did eight inches, 170 degrees for 50 minutes. i'm only 10 inches short, so the amount doubles, the sugar decreases by 10 grams, and the temperature adjusts to our oven. if we're doing eight inches, we can cut it in half。
Recipe Recommendations
- egg yolk of 10
- low-gluten flour 200g
- sugar 20g
- corn oil 120g
- milk 60g
- pumpkin 240g
- protein of 10
- white vinegar
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Pumpkin Chifeng
1
Pumpkin goes to the skin, slices. I use green leather pumpkins with less water. It's easy to skin with a razor. I'm not sure
2
Pumpkin is fertilized, crushed into mud, poured into milk, corn oil and sugar。
3
I'll put it in a bit。
4
Sift in flour。
5
Blend to no particles。
6
The protein is placed in white vinegar or lemon juice and is added to sugar three times to dry wet hair bubbles. The protein on the head is straight, but the tip is crooked. I'm not sure
7
Put a third of the protein in the yolk paste, evenly。
8
Rewind the remaining two-thirds。
9
Flip evenly。
10
Down into a 10-inch mid-air model, scratching the surface with a razor and a few strokes of the bubble。
11
IN THE PREHEATED OVEN, 310F/155C MEDIUM LEVEL ROASTED FOR 60 MINUTES。
12
Get out of the oven and shake hard, and the buttons cool。
13
It didn't turn back much after the cooling. It's a little bit more. It's got mushroom head. I think eight eggs will do it。
14
A little knife around the side and a good hand can get rid of it, and I don't have a way this high, but a knife. Zenium
15
You can make tea in the afternoon and entertain your friends。
16
It's very flexible. Put your hands down。
17
Play it right back