Pumpkin twat cake
By VicentaLakin
It's been a long time since I've had the fluff, and I've had time to practice once. It's so light, so soft, so soft, so soft and so flexible. Tsim Fung's sweets often make people fall in love with each other. Pumpkin contains a large amount of starch, which is the most suitable vegetable for pastrying, which turns into glucose when it enters the body, and contains many nutrients that enhance the resistance of the human body。
Recipe Recommendations
- eggs three
- low powder 60 grams
- corn oil 40 ml
- pumpkin puree 100 grams
- lemon juice few drops
- white sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Pumpkin twat cake
1
Preparation materials
2
Pumpkin goes to the skin and fertilises the slices and then presses them with a key。
3
When the yolk is separated, it is placed in a small basin。
4
+Ol+Logs+Turp + Pumpkin。
5
The yolk paste is sifted into low powder and mixed。
6
The protein is inserted into the white sugar hair three times after the fish eyebrush。
7
Make it a hard hair bubble
8
One third of the protein cream is placed in the yolk paste, evenly rolled up and down。
9
Put all the mixed yolk paste in the rest of the protein cream, evenly up and down。
10
Put the mixed egg paste in the mold, shake a few times to remove some of the bubbles, and then put it in the preheated oven, 140 degrees for 50 minutes。