Pumpkin cucumber cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80g
- eggs of 4
- pumpkin puree 60g
- rice bran oil 40g
- white sugar 40g
- white vinegar few drops
- yellow peach paste appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Pumpkin cucumber cake
1
Pumpkin's fertilized, muddled in the cuisine。
2
The yolk protein is separated and the basin is clean and free of water。
3
The egg yolk, rice tar, white sugar are placed together, and the eggmaker is used to mix。
4
Put it in the pumpkin mud。
5
Scan low-banded flour。
6
IT'S Z-TYPED。
7
A few drops of white vinegar are added to the proteins, the protein is given out, the sugar is added three times, and the hair bubble is wet (the egg is lifted and the protein pulls out of the big bend)。
8
Take a third of the protein cream and put it in the yolk paste and mix it with an irregular technique。
9
Smiling cakes pour into protein cream。
10
It's tumbled with a flip。
11
The cake fell into a cake mold with oil on it, fell a few times on the table and smouldered out the bubble, and the surface was as flat as possible。
12
In pre-heated ovens, 150 degrees of upper and lower fire, 30 minutes。
13
The baked cake is pinned down on the grill。
14
Rip out the oilpaper and dry it。
15
Pre-cooked walnut sauce。
16
The cake cooled and turned over, with pecan sauce on it。
17
Cut the big one。
18
Collapse, cut into small pieces。
19
Sweet-sweet cake。Pumpkin cucumber cake Make Tips
1. Time and temperature are determined by the temper of the oven. 2. Pumpkin slurry is different, adjusted when added. Three, I wanted to make a cake roll, so the protein went to wet hair。