Foreword
Since I changed the egg beater, I have started making cakes and eating them every day. This time I happened to have pumpkins at home, so I made pumpkin cakes.
Pumpkin is extremely nutritious. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. Pumpkin contains a variety of amino acids needed by the human body, among which lysine, leucine, isoleucine, phenylalanine, and threonine are relatively high. The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, which plays important physiological functions in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development. Pumpkin contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body.
Ingredients
Main ingredients: 4 eggs, 60g flour, 100g pumpkin;
Accessory ingredients: appropriate amount of sugar
Pumpkin Cake
p>
1
Separated egg yolk
2
Separated egg white
3
Mix the egg yolks
4
Add the steamed pumpkin and mix evenly
5
Add an appropriate amount of flour
< p>6Stir clockwise again
7
Add a few drops of vinegar to the egg whites
8
Use the whisk to beat for one minute at the first setting
9
Add a spoonful of sugar
10
Beat at the third setting for one minute. Add another spoonful of sugar
11
Beat for another minute, then add another spoonful of sugar
12
Beat for another minute
13
Pour half of the whipped egg white into the batter
14
Stir up and down evenly
15
Pour the evenly stirred batter into the remaining egg whites
16
Stir evenly up and down again
17
< p>Preheat the rice cooker for one minute18
Pour in a little cooking oil
19
Then stir the batter Pour it into the rice cooker and shake it up and down
20
Set the rice cooker for twenty minutes to heat the rice
21
< p>Fresh and delicious pumpkin cake is out of the ovenTips
It is easier to beat the egg white by adding a few drops of vinegar