pumpkin Qifeng cake recipe book

Prepare all the materials for making pumpkin Qifeng cake

Step 2

Illustration of pumpkin Qifeng cake recipe

Peel pumpkin and cut it into pieces

Step 3

Homemade pumpkin Qifeng cake recipe

Steam it in a pot

Step 4

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Step 6

Make egg yolk paste first: add 2g of fine sugar to the egg yolk and stir well

Step 7

Then slowly add corn oil while stirring

Step 8

Pour in milk and stir well

Step 9

Add pumpkin puree and stir well

Step 1

Sieve in. To avoid gluten in flour)

Step 12

In order to make the egg yolk paste more delicate, sift the egg yolk paste once

Step 13

Set aside the egg yolk paste for later use

Step 14

Then start making the egg white paste: squeeze a few drops of lemon juice into the egg white bowl

Step 15

Start to send the egg white, 8g fine. Add 1/3 fine sugar, then continue to beat

step 17

for the second time, until the protein is thicker, add 1/3 fine sugar

step 18

for the third time, and beat until obvious lines appear on the protein surface, add the last 1/3 fine sugar

step 19

and continue to beat until the protein is in a dry foaming state. Sending is completed (the whole sending process takes about 12 minutes)

Step 2

Mix the egg white paste into the egg yolk paste for three times, and mix well with a scraper by cutting

Step 21

Step 22

Slowly pour the cake paste into the Qifeng mold until it is full in about 8 minutes

Step 23 < Shake out bubbles

Step 25

Put the mold in the baking tray

Step 26

Preheat the oven at 15 degrees, put the baking tray in the middle and lower layers of the oven, bake for 5 minutes

Step 27

After baking, quickly take it out of the oven, buckle it on the rack, cool it, and demould it (be careful not to burn it)

Pumpkin Qifeng cake finished product map < But remember not to stir excessively, so as to avoid the gluten of flour.

Sieving can make the yolk paste more delicate and smooth.

When sending the egg white, use electric egg beater's slow speed to send it to a dry foaming state.

Adding lemon juice to the egg white can make the egg white paste difficult to defoam quickly.

It is recommended to make eggs at room temperature, which can make the sent egg white paste more stable, difficult to defoam and the finished product taste softer.