Pumpkin black sesame Qifeng cake

Pumpkin black sesame Qifeng cake

Introduction:

Production steps:

Step 1: get the materials ready. I use a 6-inch model. Steam the pumpkin with water to make it soft, press it into pumpkin paste with a spoon, cool it and remove about 50g to make a cake

Step 2: separate egg white from egg white

Step 3: add corn oil and pumpkin puree to egg yolk and mix well

Step 4: sift in low gluten flour

Step 5: stir until there are no particles in the paste

Step 6: protein drop a few drops of white vinegar, add sugar three times

Step 7: beat the protein to hard foam

Step 8: take one third of the protein into the egg yolk paste and mix well

Step 9: take one third of the protein into the egg yolk paste and mix well

Step 10: pour in the remaining protein and stir well

Step 11: add sesame

Step 12: stir well

Step 13: pour in the 6-inch air mold, put it into the preheated oven, and bake for 1 hour at 145 ℃

Step 14: take it out immediately after baking, put it on the baking net to cool, demould and cut it into pieces

Materials required:

Low gluten flour: 51g

Eggs: 3

Pumpkin puree: About 50g

Black Sesame: right amount

Fine granulated sugar: 30g

White vinegar: 1g

Note: Pumpkin high water content, with pumpkin mud do not put milk

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet