Accessories: 40 grams of fine sugar; Vegetable oil 25g
1. Prepare the required raw materials and molds.
2. Separate the egg white and yolk, and put them in waterless and oil-free containers respectively. ?
3. Add 1/3 fine sugar to the egg yolk and stir well until the sugar melts.
4. Add vegetable oil and continue stirring until it is completely emulsified.
5. Add pumpkin puree and stir well.
6. Sieve in the low-gluten flour, and use a manual egg beater to stir evenly in a "Z" shape until there are no particles.
7. Add the remaining fine sugar into the egg white for three times and beat it with electric egg beater until it is dry and wet (as shown in the figure).
8. Take 1/3 beaten egg whites into the yolk paste.
9. Stir well with a scraper.
10, pour in the remaining egg whites.
1 1. Stir evenly with a scraper to form a smooth and delicate batter.
12. Pour into the mold from a height and shake off the air bubbles on the surface.
13, bake in a preheated oven 150℃ for 50 minutes.
14. Back-buckle immediately after taking out the furnace.
15. After the cake is completely cooled, take out the mold.