Six-inch pumpkin steam cake
By VicentaLakin
The natural colour of pumpkins, the tempting appetite of gold and yellow, not only has the nutritional value of pumpkins, but also the fine sound, the taste and the colour。
Recipe Recommendations
- rice flour 70g
- eggs of 3
- pumpkin puree 50g
- water 20g
- white sugar 35g
- rapeseed oil 25g
- white vinegar few drops
- sweet fragrance
- steamed
- three-quarters of an hour
- divine level
Steps for Six-inch pumpkin steam cake
1
The yolk is separated from the protein in two oil-free and water-free containers, with evaporated and filtered pumpkin mud。
2
add 20 g of water and sift into rice powder evenly。
3
The yellow paste is finished。
4
Add a 1/2 white sugar mix to the protein。
5
Plugged in fine form and another part of the white sugar continues to be concussed (and added to proteins twice because of the low amount of sugar)。
6
Protein paste is finished。
7
A 1/2 protein is mixed into the yolk paste。
8
Smash the smooth yolk paste。
9
Pump the yolk paste into the protein basin。
10
The cake paste is finished。
11
It's like pouring cake into a six-inch mold and blowing bubbles。
12
First the water in the pot is burned, the paste mould is placed in the pan, and the lid is evaporated for 35 minutes。
13
Take out the cake and dry it in blocks. The cake is yellow and fine。
14
Cut into small plates, soft and soft, ready to enter。
15
A very good and nutritious pumpkin steam cake can be tasted with taste and shame。