Cooking Steps

1. 

   Step1:1. First, peel and cut the pumpkin, steam it, press it into mud with spoon, sift it and cool it.

2. 

   Step2:2. Pour corn oil and pumpkin puree into a bowl and stir until emulsified.

3. 

   Step3:3. Sift in the egg paste.

4. 

   Step4:4. Stir until there is no dry powder.

5. 

   Step5:5. Pour in the yolk.

6. 

   Step6:6. Stir evenly.

7. 

   Step7:7. Separate the protein into a beating bowl.

8. 

   Step8:8. Start the cook machine. Add the fine sugar three times, first at high speed and then at low speed until it is hard foaming.

9. 

   Step9:9. Add half of the protein cream to the yolk paste.

10. 

    Step10:10. Mix evenly.

11. 

    Step11:11. Pour into the remaining protein cream.

12. 

    Step12:12. Continue to mix evenly.

13. 

    Step13:13. Pour it into Qifeng cake mold and shake out bubbles.

14. 

    Step14:14. Preheat the oven to 140 degrees and heat it up and down. Bake it in the mould for 45 minutes, then take out the back button immediately. Release the mould after thoroughly cooling.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin