Cooking Steps

1. 

   Step1:Peel and remove the flesh of pumpkin. Wash and cut into small pieces. Cover with plastic film and steam. After steaming, mash the pumpkin with a blender while it's hot.

2. 

   Step2:Put water and corn oil in the egg beating basin. Mix well.

3. 

   Step3:Pour the ground pumpkin puree into the oil-water mixture. Stir evenly.

4. 

   Step4:Separate the yolk and the egg white. Put the yolk into the pumpkin puree oil-water mixture solution. Use the hand beater to stir evenly.

5. 

   Step5:Sift the low gluten flour into the egg yolk solution. Stir evenly with a silica gel scraper. Stir up and down.

6. 

   Step6:Put the egg white into a beating bowl without water or oil, and then drop about 3ml of fresh lemon juice. There are no relatives with lemon juice at home. You can put in a few salt and a few drops of white vinegar. You can also use 1g Tata powder to replace white vinegar.

7. 

   Step7:When using the electric egg whisk to produce the fish eye vesicle, add 9 grams of sugar powder. Add a 8 gram of sugar powder when using the electric egg whisk to produce the fine white foam. Then use the top grade to send the protein. When the protein has a clear texture, add 8 grams of sugar powder. Continue to pass. When the protein is sent to the egg, the egg whisk can lift the small sharp angle.

8. 

   Step8:Take 1 / 3 of the protein and put it into the yolk batter. Stir up and down. Don't stir in circles. Then take 1 / 3 of the protein and put it into the batter. Stir up and down. Stir well. Pour the batter into the remaining 1 / 3 protein. Stir up and down. Mix well. Pour the batter into a 6-inch cake mold.

9. 

   Step9:Pour the batter into the 6-inch open bottom cake mold. Shake it vertically and downward for several times at the height of 2030cm. This is the appearance after shaking out bubbles.

10. 

    Step10:Put the cake in the preheated 120 ℃ oven. Heat it up and down. Put it on the next to last layer. Bake for 30 minutes first. Then turn the cake mold in a different direction. Bake for 5 to 10 minutes at 150 ℃ and color it (depending on the specific situation of your oven).

11. 

    Step11:When the cake is out of the oven, use a toothpick to check whether it's cooked. If there's a little bit of glue on the toothpick, put it in the oven and bake it for 5 minutes. Until cooked. After the golden cake is baked, put it out of the oven and shake it vertically downward for several times from 2030cm height. After shaking, put it on the baking net upside down. It can't be demoulded until the cake is cool.

12. 

    Step12:Finished product.