Pumpkin almond cake
By VicentaLakin
This is a new way to make a cake, to do it with a 9-Jen pressure pot, which can make you a delicious cake. The cake produced by the pressure make is essentially less hairy than the cake baked from the oven, so that the internal tissue appears to be much more nuanced, but untight and dry, and tastes very nuanced, slightly receding but not obvious. Because the heater is not directly exposed to heating, which does not result in a loss of moisture from the food, the cake is wet, soft, it tastes like a "fruit" and it doesn't dry when it's stored in the fridge, and it keeps the food in its proper colour, which the oven cakes cannot reach. Although the oven baked the cake because of the direct heat of the fire, which increased and softened, it did not taste "fruit". The cake made under pressure is so soft, it suits the elderly and the children at home。
Recipe Recommendations
- low powder 90 grams
- eggs of 3
- pumpkin puree 200 grams
- corn oil 30 grams
- white sugar 35 grams
- almond slices appropriate amount
- cream of tartar a little
- sweetening
- baking
- an hour
- simple
Steps for Pumpkin almond cake
1
Prepare the raw materials you need。
2
Pumpkin was washed and sliced into a microwave fire for three minutes, which was taken out of the water and then pressured into mud (I added water to make the pumpkin slightly thin, so it was called 200 grams)。
3
Separated from yolk, 10 grams of white sugar is added to the yolk and 30 grams of corn oil is added in turn。
4
Add pumpkin mud to mix。
5
Add sifted low powder, evenly and gently to dry powder particles for use. "Let's cut it like a scrunch. Don't go in circles."
6
Protein: First, you hit the egg cleaner low to a thick bubble, then you add 25 grams of white sugar three times (I added a little turquoise in the sugar), and then you send the egg clear at a medium speed and high speed to dry, that is, a little triangle with straight protein on the head of the egg-beater. Finally, a low-speed disturbance of about one minute resulted in a smooth flow of protein without visible bubbles。
7
One third of the protein is added to the pumpkin paste, which is slightly modulated, and is then returned to the rest of the protein paste, which is evened into cake。
8
When the pressure plugs through the power supply, press the "nutrient food" and then select the "cake" function, which is shown on the control surface for 40 minutes, the "cake" function light continues to be on and the pressure table starts heating。
9
The preheating time is 2 minutes, and the control panel has been running from 40 minutes to 38 minutes, at which point the machine sends a “sniffing” sound, prompting the preheating to be completed。
10
The cap puts the cake into the preheated guts and puts almond chips on the paste。
11
The box is in place and the electrical pressure is in the “cake” cooking process, at which point the time shown on the control panel is counted to 32 minutes. I'm a little slow. It took six minutes
12
The time between 32 minutes and 000 hours, the end of the cooking program, the elimination of the “cake” function, the light of the “temperature” signal, the machine's hint of a “show” when the control panel displays the time of temperature protection (five hours) and begins to enter the count, so that it can open and enjoy delicious cakes。
13
It's beautiful, it's beautiful, it keeps the bright yellow of pumpkins, it doesn't have to be around, it doesn't have to be baked, it's easy, it's easy。Pumpkin almond cake Make Tips
Tata powder is an additive that helps stabilize egg whites. If not available, fresh lemon juice or white vinegar can be used instead.