Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Mix the yolk with sugar and yoghurt evenly. Add oil and stir until it is completely combined. Then add pumpkin puree and stir evenl

2. 

   Step2:Sift in powder. Sti

3. 

   Step3:Make a thicker batte

4. 

   Step4:Protein and lemon juice, three times with sugar until we

5. 

   Step5:Mix 1 / 3 protein in the yolk paste evenl

6. 

   Step6:Pour all the protein back and continue to mix until it is fine and smoot

7. 

   Step7:Pour in the mould. I used the yangchentui mould. Pour 8 points to the full. There is still some batter poured into the ellipse to keep away from the mould. It's only half the height

8. 

   Step8:Put 1.5cm water in the large baking tray. Put the mold into the water. If it is a movable bottom mold, wrap tin paper. Put it into the preheated oven at 120 ℃ for 100 minutes. Bake slowly at low temperature. The top will not crack

9. 

   Step9:Bake well and simmer in the oven until it is normal temperature, then take it out. Avoid collaps

10. 

    Step10:Rectangl

11. 

    Step11:I'd like to have one. It's delicious. It's better to eat it in the refrigerator overnight

12. 

    Step12:Sectio

13. 

    Step13:Cut the shape you lik

14. 

    Step14:My pumpkin puree is not delicate. Those who want more delicate taste can use the cooking machine to beat the pumpkin puree into paste. I am lazy and only mash it. So there will be some small particles