8 inch pumpkin Qifeng cake

8 inch pumpkin Qifeng cake

Introduction:

"This cake was made last Saturday. The quality of the roast is not bad, but on the whole it is not successful. Failure! Now think about it still heartache, why! The cake just came out of the oven was smashed by the grill. Only this one just came out of the oven. Originally, I wanted to take out the grill and use it to invert the cake. As a result, it was too hot and I scalded my hand. The grill just hit on the cake... I'm proud of the cake all the time, and I've never failed since I learned to do it. My husband said, you finally failed... What's the name, ha ha, but after all, if you take a cut, you'll gain wisdom and pay more attention in the future. "

Production steps:

Step 1: get all the materials ready.

Step 2: add 60g sugar into egg white three times.

Step 3: make it between wet foaming and hard foaming (if there is a strong hook on the egg beater, the protein is good), and put it in the refrigerator for standby.

Step 4: add the remaining 20g sugar into the egg yolk and stir well.

Step 5: add salad oil and stir well.

Step 6: add pumpkin puree and stir well.

Step 7: sift in the low powder, and do not stir out the reinforcement.

Step 8: pour in the milk.

Step 9: cut and mix evenly.

Step 10: add the egg yolk paste into the egg yolk paste three times, and use a rubber knife to pick up the egg yolk liquid from the bottom to mix the protein evenly.

Step 11: pour the egg paste into the mold, and the mold gently shakes out big bubbles on the table.

Step 12: put in the preheated oven, 180 degrees for 50 minutes.

Materials required:

Pumpkin puree: 60g

Low gluten flour: 80g

Salad oil: 45g

Eggs: 5

Milk: 30g

Korean granulated sugar: 80g

Note: judge the maturity of the cake: stick the toothpick into the inside of the cake. If the toothpick is dry, it means it is ripe.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor