Pumpkin mud-like cake
By VicentaLakin
Dad planted a pumpkin harvest that opened up all kinds of pumpkin-eating patterns
Recipe Recommendations
- egg yolk of 3
- milk 23g
- white granulated sugar 8g
- corn oil 35g
- pumpkin puree 66g
- low-gluten flour 55g
- egg white of 3
- lemon juice
- sweetening
- roast
- an hour
- simple
Steps for Pumpkin mud-like cake
1
three eggs (approximately 60 ~ 65 g weight) are placed separately from the yolk and the egg clear, which, because of the constant temperature of the egg, needs to be placed in the freezer or freezer. milk 23g and corn oil 35g with sugar 8g were placed in a small basin. it's called 55 grams of low-banded flour, 25 grams of white sugar for proteins and 66 g of ripe pumpkins, which need to be convoluted into fine paste and kept warm。
2
I'll start with milk, corn oil and sugar to lactation。
3
Add pumpkin mud evenly。
4
Then add yolk。
5
Pumpkin mud and yolk are mixed into a fine, granular state。
6
Sift in 55 grams of low-banded flour。
7
Smash and cut hands into thinner, non-particle-free patches. Don't do that. Flour cramps affect the height and taste of late cakes。
8
Take out the edge of the protein and freeze it to the slag. A few bumps with an electric omelet。
9
1/3 of the first total sugar is added when the proteins rise to the fish eye。
10
When the protein changes like cotton, the second sugar addition is the remaining one-half。
11
When the protein changes with a tattoo, the rest of the sugar is added for the third time。
12
The proteins continue to stir up the balls, and there's a big bend。
13
Take a third of the proteins and flip them into the yolk paste. Note: Nor can you draw circles, which will fade。
14
A second half of the protein continues to be mixed into the yolk paste by “twirling”。
15
Put the yolk paste in the protein basin and repeat what you just did. Because the yellow paste is small, it's going to fall back. If two basins are the same size, it doesn't matter who falls into whose basin。
16
Rewind the flat paste and drop it from the top into the 6 inches。
17
Scratching the surface with a razor and then shaking a six-inch mold on the board to remove the bubble from the egg paste。
18
The oven is preheated at 160 degrees, bottom, baked for 60 minutes. If you feel too dark on the skin, you can lower the upper tube temperature by 10 degrees, or you can quickly open the oven and put an aluminum paper on the cake。
19
It's gonna shake the molds out of the oven, rebut them, and then it's gonna cool out。
20
It's all over the place