Cooking Steps

1. 

   Step1:Qifeng cake with corn flour has good fluffy. It tastes sweet with corn flour and sweet potato and pumpkin. But the taste is a little thicker than Qifeng cake with flour. The section looks not so delicate. But this is the simple and lovely place of coarse grain.

2. 

   Step2:Wash and peel sweet potato and pumpkin. Cut into small pieces and steam in the pot until soft.

3. 

   Step3:Add a small amount of pure milk and beat it into sweet potato pumpkin puree. Let it cool for standby. Add sweet potato pumpkin puree to improve the taste of corn flour cake to a certain extent. I usually make more. The rest of steamed bread is good for making glutinous rice cake or eating directly.

4. 

   Step4:Separate 5 yolk proteins. Add 100g sweet potato pumpkin puree and 40g corn oil into the yolk.

5. 

   Step5:Mix well.

6. 

   Step6:Sift in 100g of fine corn flour.

7. 

   Step7:Stir evenly into a fine yolk paste.

8. 

   Step8:Use the electric egg whisk to send the egg white at medium and low levels. Add a few drops of white vinegar or lemon juice.60 grams of sugar to be added three times to join the -1. When the bubble is produced, when the.2 hits the fine foams, when.3 plays a distinct texture, it has been hit hard foam protein into a small sharp angle. The time is about 10 minutes.

9. 

   Step9:Take about 1 / 2 or 1 / 3 of the beaten protein into the egg yolk paste. turn over and mix well.

10. 

    Step10:Pour it back into the remaining protein cream and mix well. Then, preheat the oven and heat it up and down at 150 ℃.

11. 

    Step11:The final state of the batter - thick with lines.

12. 

    Step12:Pour the batter from a higher position into the 8-inch cake mold. Shake it gently. Roughly smooth the surface with a spatula. Sprinkle some almond slices for decoration.

13. 

    Step13:Bake the middle layer for about 50 minutes (150 ℃ up and down). It doesn't need to be turned upside down to cool it out, because it won't retract. In the baking process, you will find that it doesn't grow as high as Qifeng of flour plate, and then it shrinks a part. This kind of product doesn't grow as high, and then it doesn't shrink. It's still fluffy after baking. Of course, the premise is that the protein is in place. The batter is mixed evenly and successfully.

14. 

    Step14:Cornmeal, pumpkin and sweet potato are all yellow, so the cake is golden and beautiful. It's very soft. It's fragrant with corn flour. It's sweet with sweet potatoes and squash. It turns out that coarse grains can be so delicious.