Ingredients: 4 eggs (only egg white is used in this production, but no egg yolk is added. I use egg yolk to make ice cream! ), 5 tablespoons of sugar, pumpkin 150G, 2 tablespoons of flour, butter 1 small pieces (you can buy it in the supermarket, if you don't buy it, you don't need to add it, you can use blended oil instead).

Pumpkin sauce material: 3 tablespoons sugar, 150g pumpkin.

method of work

1, egg yolk and egg white separation.

2. Beat the egg white with three chopsticks, and it won't take long to foam (to highlight the sweetness, you can put a little salt flower), put a spoonful of sugar, and beat until it is a little thick, then continue beating ... It will turn into a creamy shape after about 35 minutes, and the chopsticks won't fall off. This process is more critical, and it can't stop a little pain!

3. Making pumpkin sauce: After the two materials are stirred, use the microwave oven to raise the fire mode, and ding 10 minute. Take it out and stir it into a paste. OK! If you don't like pumpkin, you can use the original egg yolk instead! You don't need to heat the egg yolk, just add the sugar and mix them evenly, but I like the pumpkin taste ~ ~

4. Pour the finished pumpkin sauce in step (3) and 3 tablespoons of milk into the creamy egg white, and gently stir (stir up and down instead of circling).

5. Boil the water first. After the next piece of butter is put into the dish to be melted, add the egg liquid (if there is no butter, just drop two drops of crude oil), pick up the dish, pat it hard at the bottom of the dish a few times, add a fresh-keeping mold and steam it on the pot for 20-25 minutes.