Pumpkin Chifeng
By VicentaLakin
If my little friend doesn't eat pumpkins, I'll put pumpkins in cakes without telling her they made them
Recipe Recommendations
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Pumpkin Chifeng
1
Pumpkin goes to the skin and cuts small pieces, evaporates the pot into mud, and takes the required spare amount。
2
Yogurt clear。
3
Add sugar 14 grams to the yolk。
4
Add pumpkin mud。
5
It's evenly mixed with a manual omelet。
6
Add corn oil to mix。
7
Add milk。
8
Smash even。
9
Scan low powder。
10
Slipped to dry powder, thin and smooth。
11
The oven preheats 160 degrees。
12
Pass the protein. In three minutes, sugar hit the protein to a small, strong angle。
13
One third of the protein cream is even with the yolk paste。
14
Fall back into the protein cream pot。
15
It continues to be even from bottom up。
16
The cake is loaded into a mid-empty mold, and the bubbles are shaken a few times。
17
Put it in the lower and middle of the oven, with the upper and lower tube 160 degrees baked for 40 minutes or so (please adjust the temperature and time to your own oven)。
18
Immediately after leaving the oven, a small shock hit the bottle and cooled it。
19
When it's completely cooled, it'll be careful to disintegrate。
20
This can be done by hand demodeling or using a demodeling knife。
21
The finished product。
22
The finished product。