Eight inch pumpkin

Eight inch pumpkin

Introduction:

"Pumpkin is rich in carotene and vitamin C, which can strengthen spleen, prevent gastritis, prevent night blindness, protect liver, make skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D; vitamin A can protect gastrointestinal mucosa, prevent gastritis, gastric ulcer and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, and then receive the work of strengthening bones and tendons, which has a certain preventive effect on common diseases such as children's rickets, teenagers' near vision, middle-aged and elderly osteoporosis. The bile secreted by pumpkin can promote gastrointestinal peristalsis and help food digestion. At the same time, the pectin in pumpkin can protect people from the stimulation of coarse food and protect our gastric mucosa. Pumpkin also has a kind of "cobalt" component, which has the effect of enriching blood after eating. Pumpkin is rich in vitamins A, B, C, minerals, eight essential amino acids, histidine, soluble fiber, lutein, phosphorus, potassium, calcium, magnesium, zinc, silicon and other trace elements. Modern nutrition and medicine show that eating more pumpkin can effectively prevent and treat hypertension, diabetes and liver diseases, and improve human immune ability. This is the nutritional value of the pumpkin produced by Baidu. To make this pumpkin Qifeng is mainly to relieve Xiaoyang's appetite after he has just been ill. Poor child, after he has been ill, he feels that everything is delicious. Before he could take a picture of the cake, he scratched it. As a result, there are two small fingerprints on the surface. Please ignore them

Production steps:

Step 1: peel and steam the pumpkin, put it into a fresh-keeping bag, roll it into mud with a rolling pin, and weigh 100g

Step 2: put 20g sugar into pumpkin puree, stir well, and melt the sugar with the remaining temperature of pumpkin puree

Step 3: add 50g salad oil, stir well, make salad oil and pumpkin puree mix well

Step 4: separate the eggs, add the separated yolks to the pumpkin paste one by one, and mix well

Step 5: mix pumpkin puree with egg yolk

Step 6: add the sifted low gluten flour and turn it from irregular direction

Step 7: mixed egg yolk flour paste, feel 100 grams of pumpkin puree is thicker than 60 grams of milk

Step 8: add a few drops of white vinegar into the protein (the basin containing protein must be free of oil and water)

Step 9: slow down to 3 / 3 of the sugar

Step 10: whisk the protein at medium speed until thick, then add 1 / 3 sugar

Step 11: continue to beat the egg white until it is slightly delicate, about 6.7, and then add the final 1 / 3 sugar

Step 12: continue to beat the protein until the protein organ is lifted, and the protein appears a small vertical right angle, and the beating is completed

Step 13: put 1 / 3 protein cream into the egg yolk paste and mix evenly with a rubber scraper

Step 14: pour the batter into the remaining 2 / 3 protein cream. At this time, the oven can be preheated to 140 degrees

Step 15: pour the cake paste into an 8-inch round mold, gently drop it from top to bottom, and shake off the bubbles. At this time, I think the paste with 100g pumpkin puree is thicker than the paste with 60g milk, so the bubbles are hard to shake out.

Step 16: put into the preheated oven, bake at 140 ℃ for 25 minutes, then bake at 170 ℃ for 20 minutes. I was supposed to bake the cake at 170 ℃ for 25 minutes. At 20 minutes, some small cracks appeared on the surface of the cake, and the coloring was a little heavy, so I took it out ahead of time. This is probably because the batter is thicker. Next time, add 20 grams more pumpkin puree to see if it will crack again. After taking out the cake, you should drop it twice, immediately put it on the baking net and cool it completely before demoulding

Materials required:

Protein: 5, about 160g

Egg yolks: 5, about 80g

Sugar: 60g (put into protein)

Low gluten flour: 90g

Pumpkin puree: 100g

Salad oil: 50g

Lemon juice or white vinegar: 4 drops

Note: 1. The moisture content of steamed pumpkin puree is different. You should adjust it according to the situation. If you feel thicker than the original Qifeng batter, you can add a little more pumpkin puree in the egg yolk batter before mixing the protein. 2. The basin containing egg yolk and protein must be clean, oil-free and water-free, otherwise the protein can not be sent, even if it is sent, it will defoaming when the batter is mixed later. 3. The oven temperature of each family is different. Adjust the oven temperature according to the situation.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet