Cooking Steps

1. 

   Step1:Pure milk. Corn oil. 10 g white sugar, stir well until emulsified.

2. 

   Step2:Sift in the low gluten flour and mix until you can't see the dry flour. Low gluten flour should be screened twice in advance.

3. 

   Step3:Protein and yolk should be separated. The protein should be refrigerated or frozen. The protein container should be free of water and oil. Add the yolk and mix well. Z-mix.

4. 

   Step4:Pour in pumpkin puree and mix well. It's OK to put 65g pumpkin puree.

5. 

   Step5:Mix corn starch and sugar.

6. 

   Step6:Add a few drops of lemon juice to the protein, and add sugar for the first time when the fish is in the eye. The rest are added in two parts.

7. 

   Step7:Turn to low speed when you are close to hard beating. This way, the protein will be more delicate. When you pick up the beating head, it will be at a right angle. That is to say, stop beating.

8. 

   Step8:Take a third of the egg white and add it to the yolk paste. Stir well. Do not make circles. Do not over stir.

9. 

   Step9:Take out another third and add it to the yolk paste and mix well.

10. 

    Step10:Mix the yolk batter back into the egg white. Mix well.

11. 

    Step11:The batter is delicate.

12. 

    Step12:Pour it into the paper cup from the advantages. Shake it twice. Shake out the bubbles. You can put it into a mounting bag and then squeeze it into a paper cup. It's better to operate.

13. 

    Step13:Preheat the oven at 120 ℃ for 10 minutes in advance. The baking time is 40 minutes. Turn 140 ℃ to bake for 10 minutes and color it.