Chinese Food

Cooking Steps

1. 

   Step1:Peel and seed pumpkin. Wash and cut into small pieces. Steam for 15 minutes.

2. 

   Step2:Mash the steamed pumpkin with a spoon. Take 60g for standby.

3. 

   Step3:Material drawings.

4. 

   Step4:Separate the protein and yolk, and put them into containers without oil or water.

5. 

   Step5:Pumpkin puree, water and corn oil.

6. 

   Step6:Add the yolk. Beat well with the egg.

7. 

   Step7:Sift in the low powder. Beat with egg until there is no dry powder.

8. 

   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).

9. 

   Step9:Take a third of the cream and put it into the yolk paste. Turn it over with a spatula and mix well.

10. 

    Step10:Pour the batter into the remaining cream and mix well.

11. 

    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.

12. 

    Step12:Put into the lower layer of the preheated oven. Heat up and down for 145 ° c.35 minutes.

13. 

    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.

14. 

    Step14:Demoulding after cooling.

15. 

    Step15:Cut and serve.

16. 

    Step16:Finished drawings.