? Materials?
1 .4 eggs (about 60g/egg), 40g corn oil, 0/00g steamed pumpkin puree, 60g low flour and 40g fine sugar.
2. 18* 18*4.5 solid bottom square mold, gold plate 1 piece for water bath.
? Practice?
1. Put the oiled paper scissors into the mold, put the gold plate on the lower layer of the oven, add 1cm cold water, and preheat 10- 15 minutes.
2. Pumpkins are steamed and mashed, and generally steaming for 10 minute is enough.
3. Heat corn oil to 70-80 degrees, add low flour and stir, then add pumpkin puree and stir, and finally add egg yolk and stir evenly.
4. Add fine sugar to the egg whites twice and beat until wet and foaming.
5. Add the 1/3 protein cream into the egg yolk paste and stir it, then pour it back into the protein cream and stir it all evenly.
6. Pour into the mold and put it in a water bath, bake for 65-70 minutes at 140, and then take it out and let it cool.