Pumpkin-free
By VicentaLakin
Recipe Recommendations
- low-gluten flour 45G
- pumpkin puree 55g
- white sugar 25g
- eggs of 2
- white vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Pumpkin-free
1
Food preparation, six inches of cake: two eggs weighing 60-65 grams per shell; 55 grams of pure pumpkin mud, 45 grams of low-banded flour and 25 grams of fine sugar for protein。
2
Flour sifted into pumpkin mud。
3
Smuggled with eggs into thick, dustless paste。
4
The yolk is separated and the yolk is in the pumpkin paste。
5
Pumping with eggs in an irregular direction, yolk and pumpkin paste are fully mixed into smooth yolk。
6
The protein-rich basin needs to be free of oil and water, with a few drops of white vinegar。
7
In three sessions, sugar was added, electric shocks were used in the egg and sharp angles were lifted from the egg。
8
Take a third of the protein cream into the yolk paste and mix it in an irregular manner。
9
Back to the remaining protein cream。
10
Scratches are used to flip down, to cut, so the yolk paste and the protein cream are fully mixed and made of fine cake。
11
Put the cake in a 6-inch twilight cake mold and shake the bubble。
12
Put it in the middle and lower of a preheated oven, with 120 degrees of fire up and down for 40 minutes。
13
The baked cake will shake a few times when it's out of the oven, and it will be pinned down on the grill and completely cooled off。