Cartoon pumpkin Chifeng cake bear cake

Cartoon pumpkin Chifeng cake bear cake

Introduction:

Production steps:

Step 1: break the yolk.

Step 2: add corn oil and stir well.

Step 3: add pumpkin puree and stir well.

Step 4: add the sifted low powder and mix it gently.

Step 5: mix the egg yolk paste as shown in Figure 5.

Step 6: add a few drops of white vinegar to the protein and beat it with a seat beater until it is thick.

Step 7: add 1 / 3 sugar and continue to beat.

Step 8: beat to the bubble state as shown in Figure 8, and then add 1 / 3 sugar.

Step 9: continue to beat to the wet foaming state in Figure 9, and add the remaining sugar.

Step 10: beat until hard foaming, that is, beat the egg head up, showing a small vertical triangle state.

Step 11: add 1 / 3 protein paste into egg yolk paste, and mix well.

Step 12: mix well.

Step 13: pour the yolk paste into the remaining protein paste.

Step 14: stir or cut evenly.

Step 15: place the mold on the baking tray and pour in the cake paste. Put in the oven, medium heat up and down, slow bake, 170 degrees, 25 minutes.

Step 16: turn it upside down and cool it on the baking net. Demoulding.

Step 17: squeeze chocolate sauce on the bow of bear's eyes, nose and chest.

Materials required:

Eggs: 3

Low powder: 60g

80g pumpkin puree

Chocolate sauce: right amount

Corn oil: 40ml

Sugar: 30g

White vinegar: a few drops

Precautions: preparation: 1. Separate yolk and protein from egg. 2. Sift with low powder. 3. Sprinkle some water on the surface of pumpkin slices, microwave for 4 minutes, take out and pound into mud, sift and set aside.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet