Pumpkin Qifeng cake

eggs (65g / piece):4 pumpkin paste:120g corn oil:40g low powder:80g sugar powder:50g https://cp1.douguo.com/upload/caiku/1/5/c/yuan_157c8b3cf3c5f76473c0befc5465b95c.jpg

Pumpkin Qifeng cake

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Pumpkin Qifeng cake

Pumpkin not only has high nutritional value. It's also very versatile to bake. It's very practical to make pasta or cake bread. It's good-looking and delicious. Qifeng has always been my favorite in the cake. With pumpkin paste, Qifeng fried chicken is soft, soft, sweet and delicious. Gold and yellow are so beautiful ~ ~ ~ the key is health. Do not reprint without permission. Reprint please indicate the author. All forms of theft are prohibited. Thank you

Cooking Steps

  1. Step1:Separation of egg white and yol

  2. Step2:Steamed pumpkin and mashed to coo

  3. Step3:The egg yolk is mixed with corn oil and stirred evenly and completely emulsifie

  4. Step4:Add pumpkin puree. Stir wel

  5. Step5:Sift the low powder twice and pour it into the yolk past

  6. Step6:Draw Z with egg and stir evenl

  7. Step7:Drop a few drops of white vinegar or lemon juice into the protein. Add sugar powder three times to make it hard to foam. Preheat the oven 170 degrees in advanc

  8. Step8:Add a third of the protein cream into the pumpkin egg yolk paste. Mix well. Do not circle

  9. Step9:Then pour the batter back into the egg white bowl. Continue to mix well

  10. Step10:Slowly pour the mixed cake paste into the hollow mold. Press the middle of the mold with two hands and shake it on the table. A big bubble will pop out

  11. Step11:Put it into the middle layer of the oven. Bake it at 160 ℃ for 4560 minutes

  12. Step12:Shake it twice after it's out of the oven. Put it on the wine bottle immediately. Cool it completely and demould it

  13. Step13:Finished product drawing

  14. Step14:Finished product drawing

  15. Step15:Finished product drawing

  16. Step16:Finished product drawing

  17. Step17:Finished product figure

Cooking tips:There are skills in making delicious dishes.

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