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The practice of pumpkin cake

1. The practice of pumpkin cake: steam the pumpkin and set aside. Prepare three eggs; separate the egg whites from the egg whites; whisk the egg whites until foamy and the yolk is dispersed; mix the yolk with milk powder and a small amount of water. Then add steamed pumpkin (peeled oh) egg yolk better beat finer with a blender, because the pumpkin, hand mixing is not fine enough. The egg white cream is added to the egg yolk pumpkin liquid in three times.

2. Ingredients: egg yolk 3, fine granulated sugar 0 g, corn oil 30ml, pumpkin paste 130g (please adjust according to your pumpkin moisture), low powder 70g, egg whites 4, fine granulated sugar 30g, lemon juice (or white vinegar) a little, salt less. Beat the egg whites. Before beating the egg whites, drop a few drops of lemon juice or white vinegar in the egg whites. Add salt and sugar to the egg whites. Add sugar three times and beat with an egg beater until dry foaming.

3. Pumpkin cake the pumpkin is steamed and beaten into pumpkin paste, and the yolk protein is separated. Add pumpkin paste to the egg yolk and stir well. Sift the whole wheat flour, mix well with a word, add sugar to egg white at one time, and beat at high speed. Put half of the egg white cream into the pumpkin egg paste, cut and mix well. Then pour them into the remaining meringue, cut and mix well. Then pour it all into the mold, shake twice, cover with cling film, and steam in a hot pot for 30 minutes.

4. Step 1: peeling and seeding the golden pumpkin. Step 2, slice it and steam it in a pan. Step 3, prepare various ingredients and sifted pumpkin paste. Step 4, refine the pumpkin paste into a muddy shape. Step 5, add milk to pumpkin paste and mix well. Step 6, add cooking oil and stir well. Step 7, add the egg yolk to break up the egg yolk, then sift in the low powder and mix well. Step 8, set aside the mixed egg yolk paste, then beat the egg white paste.

How to make pumpkin cake

1. Ingredients: 4 egg whites, a few drops of white vinegar, 50 g sugar, 4 egg yolks, 150 g pumpkin paste, 50 g oil, 80 g low gluten powder, 70 g milk. The pumpkin is steamed and pressed into mud (pay attention to avoid dripping into the pumpkin as much as possible). Mix the mashed pumpkin, milk and egg yolk. Sift in the low-gluten flour, mix well, pay attention to: turn and mix quickly, do not draw a circle to prevent the flour from getting gluten.

2. Ingredients: egg yolk 3, fine granulated sugar 0 g, corn oil 30ml, pumpkin paste 130g (please adjust according to your pumpkin moisture), low powder 70g, egg whites 4, fine granulated sugar 30g, lemon juice (or white vinegar) a little, salt less. Beat the egg whites. Before beating the egg whites, drop a few drops of lemon juice or white vinegar in the egg whites. Add salt and sugar to the egg whites. Add sugar three times and beat with an egg beater until dry foaming.

3. Ingredients: 500 grams of pumpkin, 50 grams of fresh cream, 10 grams of sugar, 10 grams of Chinese wolfberry, 10 grams of raisins, 10 grams of colorful honey beans. Peel the pumpkin and cut it into pieces, put it on the steamer and steam for 20 minutes. Soak the raisins and berries in warm water, wash the dust carefully, and cut the honey beans into small pieces. Add sugar to the cream and beat it into a paste with an egg beater. The steamed pumpkin is pressed into pumpkin paste with a spoon.

4. Pumpkin cake: steam the pumpkin and set aside. Prepare three eggs; separate the egg whites from the egg whites; whisk the egg whites until foamy and the yolk is dispersed; mix the yolk with milk powder and a small amount of water. Then add steamed pumpkin (peeled oh) egg yolk better beat finer with a blender, because the pumpkin, hand mixing is not fine enough. The egg white cream is added to the egg yolk pumpkin liquid in three times.

5. Peel and flesh the pumpkin and cut it into small pieces. Put cold water in the pot and steam for about 15 minutes after the water boils. After cooling slightly, put it into the cooking machine. Add 10g vegetable oil and beat together to make pumpkin paste. Vegetable oil is recommended to use light corn oil or sunflower oil. Separate the egg yolk and egg white and fill them in a clean, oil-free, water-free mixing bowl. Pour out 190g of pumpkin paste and mix with egg yolk.

6. The steps for making pumpkin cake are as follows: preparing materials: 200 grams of pumpkin paste, 200 grams of flour, 150 grams of sugar, 120 grams of butter, 3 eggs, 1 teaspoon baking powder, 2 teaspoons cinnamon powder, 4 teaspoons lilac powder and 4 teaspoons ginger powder. Preheat the oven to 180 degrees. Stir the butter and sugar until smooth. Add the eggs one by one and stir well. Add the pumpkin paste and stir well.

Can you introduce the recommended practice of pumpkin cake?

1. Ingredients: egg yolk 3, fine granulated sugar 0 g, corn oil 30ml, pumpkin paste 130g (please adjust according to your pumpkin moisture), low powder 70g, albumen 4, fine granulated sugar 30g, lemon juice (or white vinegar) a little, salt less. Beat the egg whites. Before beating the egg whites, drop a few drops of lemon juice or white vinegar in the egg whites. Add salt and sugar to the egg whites. Add sugar three times and beat with an egg beater until dry foaming.

2. Pumpkin cake: steam the pumpkin and set aside. Prepare three eggs; separate the egg whites from the egg whites; whisk the egg whites until foamy and the yolk is dispersed; mix the yolk with milk powder and a small amount of water. Then add steamed pumpkin (peeled oh) egg yolk better beat finer with a blender, because the pumpkin, hand mixing is not fine enough. The egg white cream is added to the egg yolk pumpkin liquid in three times.

3. Peel and flesh the pumpkin and cut it into small pieces. Put cold water in the pot and steam for about 15 minutes after the water boils. After cooling slightly, put it into the cooking machine. Add 10g vegetable oil and beat together to make pumpkin paste. Vegetable oil is recommended to use light corn oil or sunflower oil. Separate the egg yolk and egg white and fill them in a clean, oil-free, water-free mixing bowl. Pour out 190g of pumpkin paste and mix with egg yolk.

4. Egg yolk paste material: egg yolk 3, fine sugar 8g, milk 23g, corn oil 35g, pumpkin paste 6 low powder 55g. Protein cream material: 3 egg whites and 25g fine sugar. Peel the pumpkin, cut it into small pieces, steam it in the pan and press it into mud. Separate the egg yolk and egg white, put the egg white cover cling film in the refrigerator in advance and freeze to the edge of the ice slag. Stir the egg yolk with sugar and pumpkin paste with a manual egg beater. Add corn oil and milk in turn and stir well.

5. The practice of pumpkin cake is as follows: 3 pumpkins are steamed and pressed into mud, 1 egg, 2 noodles, 1 starch, butter, sugar, 1 teaspoon yeast and stir well. Put it in a warm place to ferment. Put a thin layer of oil on the pan. Scoop a spoonful, spread it into a round cake, and spread the dots as far as possible. Turn on a little fire. Fry one side golden and continue to fry until golden.

6. Pumpkin cake is a sweet and delicious dessert. Here are the basic ways to make pumpkin cake.