Pumpkin Chifeng
By VicentaLakin
I forgot the pumpkins I bought from the supermarket to put in the fridge, and today I found out when I was cleaning up the fridge, so I had to take them out. The little fat chick's screaming for a cake. It's so soft, it's so sweet, it's so sweet, it's so sweet, it's so sweet, even people who don't like pumpkins in my family can't help but break one piece after the other, and they say, "It's delicious." I can't wait to finish my picture, and the fat chick can't wait to get this one straight out of her mouth... Isn't this yellow and bright wind particularly tempting? Come and have a taste at the rice house
Recipe Recommendations
- eggs 3 only
- ordinary flour 55 grams
- corn starch 15 grams
- pumpkin puree 80 grams
- pure milk 20 grams
- corn oil 40 grams
- lemon juice few drops of
- white sugar 30 grams
- sweetening
- baking
- an hour
- senior
Steps for Pumpkin Chifeng
1
Pumpkin goes to the skin to fertilise, dry water, take 80 grams, squeezes into fine pumpkin mud and hangs it for backup。
2
Egg protein and yolk are separated, and containers containing protein must be clean and free of water and oil. Add 15 grams of white sugar to the yolk。
3
Add corn oil evenly。
4
Add pure milk。
5
Add cooled pumpkin mud to be fully smoothed。
6
Flour and maize starch are mixed and sifted into yolk paste。
7
Up and down evenly。
8
The protein is supplemented with lemon juice and 15 grams of white sugar in three stages。
9
The oven preheats 160 degrees. One third of the protein is tumbled to the yellow paste。
10
The nine mixed into the remaining two-thirds of the protein paste, with a smooth and smooth flip。
11
Falling into the molds, a light shock to the bubble。
12
Enter the oven, 160 degrees, medium level, upper and lower fire, for about 40 minutes, and rebut it immediately after removal, completely cooled and demouled。