Pumpkin Qifeng Fruit Cake
I have made cakes dozens of times, but I don't know if my level is limited or if I am not born out of this kind. I only counted a few times back and forth, and it was delicious. I personally think that cakes made by adding pumpkin or corn juice to the cake are much more delicious than those without adding moisture. No, I'm here again today. I made a pumpkin Qi Feng and decorated the cake to keep it beautiful. What's even happier is that it is also delicious
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 3
- corn oil 30 grams
- fine sugar 70 grams
- Kiwi one
- light cream appropriate amount
- pumpkin 50 grams
- milk 50 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Pumpkin Qifeng Fruit Cake
1
Prepare the ingredients, sieve the flour, steam the pumpkin and make pumpkin puree.
2
Separate egg yolks and egg whites into a clean water-free and oil-free plate. Add a few drops of white vinegar and a little salt to the egg white, add fine sugar in three times and stir until wet and foamed.
3
Add the egg yolks in fine sugar and beat well, then add milk and corn oil and stir well.
4
Sieve in the flour and stir to form a evenly grained batter. Add the steamed and mashed pumpkin puree and mix well.
5
First add 3/1 egg white into the egg yolk batter, gently mix well with a rubber knife, then pour the mixed batter back into the egg white plate, and continue to stir well from bottom to top.
6
Preheat the oven, place the batter into the middle layer of the oven, and heat it up and down. 170 degrees, 40 minutes. Turn the baked cake upside down and cool and cut into slices.
7
Spread the light cream to the extent of decoration and touch it on the surface of the cake, and slice the kiwi fruit to decorate it. Okay, we're ready to eat.