4 eggs, pumpkin puree 150g, corn oil 50g, 80g of low gluten flour, 70g of milk, white vinegar, sugar 50g.

Steps:

1, pumpkin steamed, pressed into puree (pay attention to the steam water as much as possible to avoid dripping into the pumpkin).

2, egg yolks and egg whites separate, add oil to the yolks and mix well, add milk and mix well, add pumpkin puree mix.

3, sifted into the low gluten flour, mix well, note: to mix, fast speed, can not draw a circle mix, so as to avoid the flour out of gluten.

4, egg whites add a few drops of white vinegar, sugar in three additions, beat until stiff peaks.

5, the whipped egg white, three times 2 mix well, note, must be tossed. (In order to nutrition, baked some walnuts chopped up, in the last mixing time to add).

6, pour into the mold, shake out the bubbles, preheat the oven for 5 minutes 160 degrees Celsius, the lower level, upper and lower heat, 40 minutes.

7, out of the oven to cool.

Pumpkin is very low in carbohydrates, half a cup of pumpkin puree is only 10g of carbohydrates, which also has 3.5g of fiber. It is rich in vitamins C, E and pectin can also help beauty and weight loss.