Pumpkin mackerel cake
By VicentaLakin
It's not gonna work for a couple of days. I wanted to make a pumpkin smell today, so I found it. And I didn't look at the previous formula, and I did a new one based on my existing cake experience and hidden memories. As a result, the baked cake shrunk and there were some cracks on the surface. If it were normal, I wouldn't have taken the cost map, and I wouldn't have written the recipe to share it, after all, for a man who's looking for perfection, the cake's kind of inconvenient. But after cutting, the internal tissue is delicate, tastes and tastes are super good, especially when it's frozen and it's wet and soft and it feels like a cheesecake. A little more comfort was expressed by the fact that it had been given a few photographs, which also gave it a full account, and that it had been able to learn from its experience。
Recipe Recommendations
- eggs of 4
- Pumpkin paste 100 grams
- cake mix 80 grams
- corn oil 40 grams
- fine sugar 40 grams
Steps for Pumpkin mackerel cake
1
Massive photo: cake powder, fine pumpkin mud, eggs, corn oil, fine sugar。
2
Corn oil fires heat up to about 80 degrees, and when there is a more visible flowable line on the oil surface, they leave the fire, pouring on the cake powder and mixing it so that the flour is fully covered with hot oil。
3
The flour and corn oil are fully mixed with eggs, and then cooled before the next step; if it is urgent, it can cool down。4
Pumpkin's name is back into the paste。
5
Smash it evenly with eggs。
6
The egg omelet is separated, the yolk is fed directly into the pumpkin paste and the egg is fed into the oily, waterless bowl。
7
With eggs, the yolk is fully mixed with the pumpkin paste, made of fine, liquid yolk paste, and left aside。
8
The egg purifier is used to strike a thick bubble at the medium speed of the electric poacher, and the fine sugar is added three times, when the thick bubble is out, when the white thin hair bubble is out, when the thin hair bubble is out with a visible pattern; when the second sugar grafted, the poacher is adjusted from the medium to the low speed。
9
When the protein paste is more delicate and bright, stop the eggbeater and the protein paste is either small or large; the oven here begins to preheat 140 degrees。
10
Take a third of the protein into the yolk paste。
11
Mixed and flat and back into the protein pan。
12
They're evenly mixed up and down, or cut, with fine pumpkin cake。
13
The 8-inch square cake mold, with the cake scraped into the oil sheet, was razed。
14
The paste is sitting in a hot-watered dish, which is about 1 centimetre deep and is sent to the middle of a pre-heated oven, with a fire of 140 degrees and 90 minutes; the temperature and time can be adjusted according to the circumstances of the oven; a few strokes after the oven is out, the cake is removed to the hanger with the oil sheet and then cut into pieces。
15
Pumpkin moist, moistPumpkin mackerel cake Make Tips
This formula is capable of producing old-age cakes, operating in exactly the same way, and using milk, the amount of pumpkin paste can be replaced by 60-70 grams of pure milk; 2. The cake is made from a water bath method, which is wetter and has a taste for cheese cakes; if there is no oil paper, no water bathing, it is the taste of a common twilight cake, which can be adjusted to 140 degrees above and below, 70-80 minutes。