Eight inch pumpkin

Eight inch pumpkin

Introduction:

"Pumpkin is very nutritious and tastes good. Our family likes it. It's not enough to eat steamed or porridge. Making pumpkin cake is also a good snack."

Production steps:

Step 1: steam the pumpkin

Step 2: press into mud and sieve 100g

Step 3: divide the eggs into four yolks and five whites

Step 4: add oil, milk and 10g sugar into the yolk and beat well

Step 5: pour in the pumpkin puree and mix well

Step 6: sift in flour

Step 7: mix well to make yolk paste

Step 8: beat the protein until it is thick, add a few drops of vinegar and 20 grams of sugar, and continue to beat at medium speed

Step 9: add the remaining 20 grams of sugar when the lines are clear

Step 10: play a small sharp corner to send in place

Step 11: select a small part of the cream into the yolk basin

Step 12: stir well and pour back into the protein bowl

Step 13: mix evenly into cake paste by cutting and turning

Step 14: pour in the mold, shake and vibrate

Step 15: preheat the oven for 135 degrees and put it in the lower layer

Step 16: after baking for 35 minutes, raise the temperature to 160 ℃ and bake for 35 minutes

Step 17: 70 minutes in total and half an hour for demoulding

Materials required:

Protein: 5

Egg yolks: 4

Pumpkin puree: 100g

Low powder: 100g

Sugar: 50g

Corn oil: 40g

Milk: 40g

White vinegar: Xiao Xu

Note: 1. The mold used is an eight inch cake mold. 2. Because pumpkin is sweet, there is little sugar and it doesn't taste so sweet. It's suitable for most people.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet