Pumpkin Chifeng
By VicentaLakin
Pumpkin baked cake, yellow and rich in natural nutrients. No crack, no collapse. Look, there's no drop on the face。
Recipe Recommendations
- eggs of 5
- low-gluten flour 90 grams
- cooked pumpkin puree 150 grams
- corn oil 25 grams
- sugar 75 grams
- milk 25 grams
- white vinegar 3 drops
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Pumpkin Chifeng
1
Prepare 150 grams of steamed pumpkin to make mud。
2
Clear the eggs and yogurt from each other in a dry, water-free, oil-free basin。
3
A mix of yogurt and corn oil。
4
Sift in low powder platter evenly。
5
Add pumpkin mud to mix into pumpkin yolk。
6
3 drops of egg poaching into white vinegar, and electro-plugging the egg until a hard hair bubble. As shown
7
Take one third of the protein bubble and put it evenly in the yolk paste。
8
When mixed into the remaining protein bubbles, it is mixed with a flip-hand. (Don't circle so that the cake doesn't melt)。
9
Down into an eight-inch cake mold, a few clicks away from the bubble. (preheated oven 150 degrees)。
10
Send it to the middle of the pre-heated oven, and you can get it out of the oven at 150 degrees and 55 minutes。
11
It's cool, but it's cold。
12
The finished product。Pumpkin Chifeng Make Tips
If the cake is colored, it can be baked in half, so as to prevent the cake from being too colored. I played with my cell phone while I baked the cake, and I forgot it was a little dark. But it doesn't affect the taste of cake。