Pumpkin mud-free
By VicentaLakin
It's not that new, but I've been asked how I could make it. In addition to presenting and explaining the points to you during the live broadcast, I have also organized the text so that small partners who do not have time to watch the live broadcast will have a reference. But the family's consumption is limited, so I'll do it six inches. This oil-free twilight cake, the standard formula is in the back of the private room. To exchange corn oil and milk for pure pumpkins without a drop of water. Pumpkin itself contains starch and plant fibres, which are heavy as a whole, so I reduced the sum of corn oil and milk by 10-20 grams. A non-oil-free pumpkin mud-tip cake that doesn't lose a standard version of twirl cake at high heights and tissues, summed up as one: the key point is the mix of proteins and paste。
Recipe Recommendations
- eggs of 2
- pumpkin puree 50 grams
- cake mix 45 grams
- white sugar 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin mud-free
1
Material photo taken together: two eggs, each with a shell weighing between 60 and 65 grams; 50 grams of pure pumpkin mud, 45 grams of cake powder, and 30 grams of fine sugar for proteins, to be replaced by a 6-inch slurry-free white sugar; this is the 6-inch formulation, which, if done in eight inches, can multiply the whole material by two。
2
Pumpkin mud and cake powder in a bowl。
3
Smash it with an egg。
4
Equator yolk is separated; the eggs are emptied into an oily, waterless bowl and the yolk is directly into the pumpkin paste。
5
Scattered yolk with eggs, mixed in an irregular direction, fully mixed with pumpkin paste, into smooth yolk paste; side by side。
6
Eggregation is used to stir up rough bubbles at high speed in an electric omelet and, on the surface, it is almost impossible to see the exact sample of the egg。
7
After a minute of medium-speed blundering, the air bubbles are organized into tiny, fine, tiny bubbles; when the egg cleaners become more white and thin, a third of the fine sugar is poured。
8
The low-speed mix continues, the protein cream is getting thinner, and it is almost impossible to see visible bubbles, and when there are more visible textures, the rest of the fine sugar is added。
9
Continues with low-speed stirs, the protein cream becomes more nuanced, glows, and a certain sense of stereosis; there is some resistance when an egg-beater blows; and when the bouquet becomes more visible, the egg-beater can stop to check for the protein cream。
10
Protein frost can be placed on the head of the egg, with a strong straight angle, or a small straight angle, or a small bend, all of which can be made of twixt cake; it can be pre-heated ovens with 150/140 if the fire is controlled independently, and if not, all of which can be set at 140 or 150 degrees。
11
Take a third of the protein cream into the yolk paste and mix it evenly with eggs。
12
Put the egg paste back in the protein cream basin。
13
Scratching down, scrambling down, scrambling down, scrambling from time to time, so that the yolk paste is fully mixed with the protein cream and made of fine cakes。
14
I put the cake in the 6-inch Twilight Cake Model; I used a taller Twilight Cake Cake Simulator。
15
Delivery of cake-skinned moulds into the lower and middle of preheated ovens with 150/140, 40 minutes of fire up and down; different oven spaces and grills will vary, adjusted to the position of the mould in the oven; 150 degrees and 40 minutes if in the middle; 140 degrees and 50 minutes if in the middle; and eventually temperature and time will be adjusted depending on the actual circumstances of the use of the ovens。
16
The baked cake will shake a few times when it's out of the oven, and it will be pinned down on a hanger, completely cooled off and cut off for consumption; the cake in the picture is in the state of cool。
17
Pumpkin-free mud-flakes, soft, nutritious and healthyPumpkin mud-free Make Tips
One, the cake is a non-oiled pumpkin mud cake, replaced by a standard original cake formulation, as follows: two eggs, 20 grams of corn oil, 30 grams of milk, 90 grams of cake powder and 60 grams of fine sugar; two, the water content of pumpkin mud and the intake of flour vary, so the ratio between the two is adjusted depending on the state of the paste; first, the pumpkin mud and yolk are mixed or mixed with flour, with no matter of course, and ultimately the smooth-slided face is mixed, with the lifting of the egg-beater being able to fall like a thin ribbon; and three, the temperature and time of the roast are adjusted to the conditions of the ovens and the moulds used。