pumpkin cake
| pumpkin 200g | Low gluten flour 40g |
| Fine sugar 25g | Vegetable oil 10g |
| Eggs 3 | Lemon 1 tablet |
Step 1
Peel the pumpkin and cut into small pieces.
Step 2
Pour cold water into the pot and continue steaming over high heat for about 15 minutes after the water boils.
Step 3
Let cool slightly and put in a food processor.Step 4
Add 10g vegetable oil and beat together to make pumpkin puree. For vegetable oil, it is recommended to use light corn oil or sunflower oil.
Step 5
Separate the egg yolks and egg whites and put them in clean, oil-free and water-free mixing bowls.
Step 6
Pour out 190g pumpkin puree and mix with egg yolkcombine.
Step 7
Stir until completely combined.
Step 8
Sift in 40g of low-gluten flour.
Step 9
Make a zigzag shape to mix the batter evenly. Do not stir in circular motions to prevent the batter from forming gluten and affecting the taste.
Step 10
Squeeze a few drops of lemon juice into the egg whites to remove the eggy smell and add flavor to the cake.
Step 11
Add 25g of fine sugar into the egg whites in 3 batches, pour the first time first, and start beating with an electric egg beater until small bubbles appear, then add the second time of fine sugar and continue beating.
Step 12
When the protein paste has lines, add the remaining fine sugar and continue to beat.
Step 13
Whisk until the protein paste shows obvious lines. When you lift the whisk head, you can pull out straight sharp corners, which is a dry foaming state. Remember not to continue beating to avoid over-beating the protein paste and defoaming.
Step 14
Pour 1/3 of the previous egg yolk batter into the egg white batter.
Step 15
Use a spatula to stir, cut and mix evenly. In addition to not stirring in circles, you should also pay attention to the technique to be brisk.
Step 16
Add the remaining egg yolk paste and mix well in the same way.
Step 17
Pour into 6-inch loose-bottom mold.
Step 18
Gently shake to release bubbles.
Step 19
Place in the middle rack of an oven preheated to 160 degrees and bake at 160 degrees for about 35 minutes. The temperature difference in each oven is different, so try to use a thermometer to adjust the temperature difference. In addition, after observing that the surface is evenly colored, it can be taken out of the oven.
Step 20
Invert and let cool completely.
Step 21
After unmoulding and cutting into pieces, you can enjoy this delicious dish~ Pumpkin Cake Cooking Tips
