This cake was made last Saturday. The quality of the roasting is not bad, but overall it is not successful. Failure! Now I still feel distressed when I think about it, why? The freshly baked cake was smashed by the grill and "bloomed". Only this one is left as it had just been taken out of the oven. I wanted to take out the grill and use it upside down for the cake, but it turned out to be too hot and burned my hand, and the grill hit the cake...
I have always been proud of cake, and I have never failed since I learned to make it. My husband said, you finally failed... What do you call this? Hehe, but then again, you learn from a mistake, so you should pay more attention in the future.
Pumpkin Qifeng Cake
By KaleyLynch
Recipe Recommendations
- pumpkin puree 60g
- low-gluten flour 80g
- salad oil 45g
- eggs of 5
- milk 30g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Pumpkin Qifeng Cake
1
Prepare all materials.
2
Add 60g of granulated sugar to the egg white in three times.
3
Beat until between wet and hard foaming (if there is a strong hook on the egg beater, the egg white means that it is beaten), and place it in the refrigerator for later use.
4
Add the remaining 20g of granulated sugar to the egg yolk and stir well.
5
Add salad oil and stir well.
6
Add pumpkin puree and stir well.
7
Sieve in the low flour and do not show muscles when stirring.
8
Pour in the milk.
9
Cut and mix well.
10
Add the egg white paste to the egg yolk paste in 3 times, use a rubber knife to pick up the egg yolk liquid from the bottom and mix the egg white well.
11
Pour the egg paste into the mold, and the mold gently shakes it on the table to create large bubbles.
12
Place in preheated oven and heat to 180 degrees for 50 minutes.Pumpkin Qifeng Cake Make Tips
Determine the maturity of the cake: Use a toothpick to stick it inside the cake. If the toothpick is dry, it means it is ripe.