Corn juice pumpkin cake
An alternative match, a perfect combination-the sweet and delicious corn juice pumpkin cake is as beautiful as a flower. It feels like it melts in the mouth and is a high level of delicious food enjoyment. haha. So happy! The good mood brought by the delicious food, I hope I can live happily every day.
Recipe Recommendations
- low-gluten flour 90 grams
- white granulated sugar 60 grams
- pumpkin puree 50 grams
- salt a little
- corn oil 50 grams
- eggs of 4
- vinegar few drops
- sweetening
- roast
- half an hour
- senior
Steps for Corn juice pumpkin cake
1
Prepare the ingredients: Sift the flour, stir the corn juice in advance, steam the pumpkin and mash it into a paste.
2
Add the corn juice, eggs and corn oil to the pumpkin puree and stir well.
3
Add corn juice, eggs, corn oil and flour in the pumpkin puree and stir well.
4
Add a few drops of white vinegar and a little salt to the egg white and stir well.
5
Add the egg white into white sugar in three times and stir until hard foam.
6
Add the egg white paste to the egg yolk paste in three times and stir evenly to form a particle-free batter.
7
Pour the batter into the mold, shake lightly twice, and preheat the oven.
8
Oven at 180 degrees, medium level, 30 minutes.
9
Fresh and delicious corn juice pumpkin cake is baked. I was intoxicated by the aroma of cake in the house, so happy!
10
Try it, and the delicate and moist pumpkin cake smells delicious! This is the first time I feel that cakes can be made so delicious. It feels completely different from the cakes I made before.
11
Cut it into cute triangular pieces. This way the little guy can grab a piece with one hand.
12
And a pattern decoration. Let alone eat. I am in a super good mood looking at it! This is the power of food.