The pattern of pumpkin. Pumpkin Qifeng cake. The color of the finished product is golden and appetizing. The taste is very soft and delicate. It is especially tender.
Step1:Peel and seed pumpkin. Wash and cut into small pieces. Steam for 15 minutes.
Step2:Mash the steamed pumpkin with a spoon. Take 60g for standby.
Step3:Material drawings.
Step4:Separate the protein and yolk, and put them into containers without oil or water.
Step5:Pumpkin puree, water and corn oil.
Step6:Add the yolk. Beat well with the egg.
Step7:Sift in the low powder. Beat with egg until there is no dry powder.
Step8:Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and use the electric egg beater to beat until it is wet and foamy at a low speed (i.e. the egg beater has a small upright hook).
Step9:Take a third of the cream and put it into the yolk paste. Turn it over with a spatula and mix well.
Step10:Pour the batter into the remaining cream and mix well.
Step11:Pour the mixed cake paste into the 6-inch round mold. Shake it gently for a few times. Shake it hard for a few more times. Shake out big bubbles.
Step12:Put into the lower layer of the preheated oven. Heat up and down for 145 ° c.35 minutes.
Step13:After baking, put on insulating gloves and take out the cake mold. Shake the mold on the table vigorously, and then turn it upside down to cool.
Step14:Demoulding after cooling.
Step15:Cut and serve.
Step16:Finished drawings.
Cooking tips:Please adjust the temperature according to the spleen of your oven; the mold uses the round movable bottom anode cake mold of wunuo purple 15cm; each egg has a shell of 53g. There are skills in making delicious dishes.