Chinese Food
Pumpkin Qifeng cake
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Pumpkin is really a magic thing. No matter making bread or cake, it's very delicious. And the color is very natural. It's very golden and has an appetite. This pumpkin is soft to the sky. It's really delicious. It's delicate and tender. It won't choke. It's great for breakfast or afternoon tea. The mold uses 17cm high hollow Qifeng mold. This content can also be replaced by 18cm hollow ordinary Qifeng cake mold
Cooking ingredients
Cooking Steps
Step1:First of all, you need to prepare some things in advance - peel the pumpkin, remove the flesh and cut it into pieces. Then put it into water and boil it. Drain the water and mash it up. Then put the eggs (put a little milk on the pumpkin with less water) for standby. Separate the yolk and protein. Put the protein in the frozen layer for 10 minute
Step2:Beat the egg yolk and slowly add corn oil. Stir until it is thick and mushy
Step3:Pour in pumpkin paste. Stir wel
Step4:Sift in low gluten powder and mix evenl
Step5:Stir until no flour is visibl
Step6:Egg whites in a beating bow
Step7:After the protein is whipped to the blister state, one third of the protein is added and then whipped with sugar at high spee
Step8:Add a third of the protein after the protein is striated, and then whisk it with sugar at high spee
Step9:Whisk until the protein appears wet foaming, then add the final protein with sugar. Whisk to dry foaming at low spee
Step10:Raise the beater's head and there will be a small sharp corner (preheat the oven 170 degrees at this time
Step11:Pour half of the egg white into the yolk paste. Stir evenly by cutting or turnin
Step12:Then pour the yolk batter back into the rest of the protei
Step13:Mix evenly by cutting or turnin
Step14:Pour the batter from one side into the mol
Step15:The mould shakes a few times on the table and produces big bubble
Step16:Bake in the preheated oven at 170 ℃ for 35 minute
Step17:Shake the mould several times immediately after it is put out of the furnace. After the hot gas is released, turn it upside down and cool it for 12 hours before demouldin
Step18:
Step19:
Cooking tips:Pumpkin is really a magic thing. No matter making bread or cake, it's very delicious. And the color is very natural. It's very golden and has an appetite. This pumpkin is soft to the sky. It's really delicious. It's delicate and tender. It won't choke. It's great for breakfast or afternoon tea. The mold uses a 17cm high hollow Qifeng mold. This content can also be replaced by 18cm hollow ordinary Qifeng cake mold, which has skills in cooking.
