Pumpkin

1

Prepare oil-free basins, raw materials called flour, sugar, salad oil

2

Sifting flour with powdered salt

3

Sifting pumpkin powder

4

Four eggs in two vessels

5

The egg yolk and 10 grams of sugar melted

6

It's made of yolk

7

The eggs are scattered, three times adding the remaining 30 grams of sugar powder

8

A manual omelet hits the protein with a dry hair bubble and suggests that the protein will have a strong triangle, forming a protein paste

9

Take a part of the protein and put it in the yolk, and gradually mix it with a tangerine

10

Put some of the mixed whole egg paste in the rest of the protein fluid and continue to mix it into the whole egg paste

11

And then mixed sifted pumpkin powder into the whole egg paste

12

Smash the face and make it even

13

The amount of paste filled with crayons is usually 70-80%

14

In the lower of the preheated oven, 180 degrees of fire, 175 degrees of fire, 35 minutes of fixed duration, 30 minutes of toothpicks inserted into the cake and, if there is no wet powder, the cake colours decide whether to continue the roasting for another five minutes。

15

It's easy to get out when it's cool

16

Scalpel cuts the cake, it's delicate, it's soft, it's accessible, it's sweet

The fluffiness of the cake is primarily the result of physical leavening. Through mixing, air is fully incorporated into the batter, and upon heating, the air expands, causing the volume of the ingredients to become loose and voluminous. This cake uses the method of beating egg whites and yolks separately; therefore, when beating the egg whites alone, the mixing tools and containers must not be contaminated with oil to prevent destroying the adhesive properties of the egg whites. The temperature during mixing must be strictly controlled; generally, the temperature of the egg whites should be 22 degrees, which is the optimal temperature for emulsification. The beating time should not be too long, otherwise the foam will collapse, affecting the quality of the cake. The batter should be filled to 70-80% capacity. If filled too full, the batter may easily overflow the mold upon heating, affecting the aesthetic appearance of the finished product and causing waste of the batter. If filled too little, excessive evaporation of moisture from the batter will also affect the softness of the cake.