pumpkin cake

material

4 egg whites, a few drops of white vinegar, 50g sugar, 4 egg yolks, pumpkin puree 150g, 50g oil, 80g low-gluten flour and 70G milk.

working methods

1. Steam the pumpkin and press it into mud (pay attention to avoid steam dripping into the pumpkin as much as possible).

2. Mix pumpkin puree, milk and egg yolk.

3. Sieve in low-gluten flour and mix well. Note: Turn over quickly, don't draw circles, and avoid flour gluten.

4. Add a few drops of white vinegar to the egg white and add sugar three times until it is difficult to foam.

5. Stir the beaten protein evenly for three times. Please note that they must be mixed. I hesitated between raisins and walnuts for a while, and finally chose nutritious walnuts. Bake for a few minutes, chop it up, and then add it during the last stirring.

6. Pour into the mold and shake out bubbles.

7. Preheat the oven for 5 minutes, 160 degrees, lower floor, fire up and down for 40 minutes.

skill

The amount of milk will increase or decrease according to the moisture in the batter, so you can only put 50g at first. Pumpkin cakes are moist when baked, because pumpkin puree contains water.