Sweet and nutritious pumpkin Swiss cake

Sweet and nutritious pumpkin Swiss cake

Introduction:

"Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrition, which is often eaten by rural people, and is increasingly valued by urban people. It not only has high edible value. And it has a therapeutic effect that can not be ignored. Usually I like to eat all kinds of pumpkin. Some netizens mentioned it several times and asked me to make pumpkin cake. Because of various materials, I didn't get what I wanted. Today, I finally settled down to make a pumpkin Swiss cake. The baked cake is sweet but not greasy. It is warmly pursued by girls and fruits

Production steps:

Step 1: prepare the required materials

Step 2: peel and slice pumpkin, steam, cool, mash, add salad and milk, mix well

Step 3: add trehalose into the yolk, stir well with the egg beater, add 1 medium light mixture, mix well, and then add low gluten powder to mix well

Step 4: mix the protein and sugar, mix them in 2 times, stir well

Step 5: spread oil paper on the baking tray, put the batter into the baking tray, level the oven, preheat it to 200 ℃, bake it at 200 ℃ for about 20 minutes

Step 6: the sweet and nutritious pumpkin cake is fresh

Materials required:

Pumpkin: 140g

Milk: 33 G

Egg yolk: 75g

Low gluten powder: 105g

Protein: 113 G

Salad oil: 38 G

Trehalose: 20g

Granulated sugar: 50g

Note: 1, if there is no trehalose, you can use white granulated sugar instead of 2. Add the protein in several times. Add one third of the protein in the first time and add the rest in the second time

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet