Liquid maltitol 1,000g, eggs 1,000G, meringue 5g, 100g of pumpkin powder, 40g of cake oil, 400g of water, 5g of alkaline

Practice

1. Egg beaters: put the eggs, liquid maltitol, meringue, alkaline into the beater, stirring at medium speed. After stirring completely, put the cake oil, cake oil melted, the paste slightly up to add water, water should be added in several times slowly, high-speed mixing, so that the volume of the egg increased to the original volume of 2 to 3 times.

2. Paste: After the egg is beaten, the whisk speed will be slowed down, pour the flour and pumpkin powder and well, do not take too long, so as not to gluten the batter.

3. mold: the egg paste into the mold, into the mold amount of 2/3 of the volume of the mold can be.

4. Baking: put the baking pan into the oven first bottom fire 220 ℃ baking, when the cake volume swells up, and then give the top fire, the temperature is 210 ℃, close the bottom fire, until the surface is golden brown that is removed.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. demolding: demolded and cooled packaging, that is, the finished product

1000 grams of high gluten flour, 70 grams of sugar-free improver, 12 grams of yeast, 80 grams of whole eggs, 20 grams of SP cake oil, 12 grams of salt, 550 grams of water, 80 grams of buttercream, sugar-free sponge cake 1 plate.

How to make

1. Add all dry ingredients and mix well.

2. Add all wet ingredients (except fat) and mix until 70% gluten.

3. Add fat and mix until gluten is fully extended.

4. Loosen the dough, divide 90 grams into long strips, roll out one cake (length 9cm, width 7cm), and ferment at 38°C, 85% humidity, until 1.5 times its volume.

5. Brush the surface with egg wash (4 egg yolks, 1 whole egg) and cook at 190°C or 175°C for about 20 minutes.

Eggs 4

Low-gluten flour 85G

Cooked sesame flour 25G

Sesame oil a spoonful

Scallion moderate

Salt 2 to 3G

Vinegar or lemon juice a few drops

Water moderate

How to do it

1. Separate refrigerated whites and yolks, whites Put them in a bowl without water and oil, add salt and vinegar or lemon juice, and beat with an electric whisk for 8 minutes.

2. egg yolks with chopped green onion (just the green part) with sesame oil with sifted low gluten flour with cooked sesame powder

(cooked sesame powder is fried sesame seeds ground into powder), or you can add other powders,

Cooked Poria powder. Mix well.

If the egg yolk paste is too dry at this point, add some water, into a batter-like good. Not too thin or too dry.

3. At this point you can preheat the oven at 150 degrees above and below. Add one-third of the refrigerated egg white to the egg yolk paste and mix well,

then pour the egg yolk paste into the remaining egg white and mix well.