Pumpkin Steamed Cake

2024-08-15 10:09:17 Cake

Ingredients

Pumpkin puree 100g
Three eggs
Vegetable oil 25g
Water or milk 15 grams
White sugar 25 grams
80g low-gluten flour

Steps

1. Cut the pumpkin into cubes and steam it

2. Then press it into mud. Because there will be silk in it, sieve it and press it back and forth with a scraper

3. Filter out 100 grams of fine pumpkin puree

4. Separate the egg whites and egg yolks from three eggs. The basin containing the egg whites should be free of oil and water.

5. Mix egg yolk, pumpkin puree, and vegetable oil until evenly

6. Then sift in the low-gluten flour, add milk, and mix until it can drip. Because the water absorption of flour is different, the water content of pumpkin is different, so you can adjust it according to the thickness. If it's too thick, add some milk. If it's too thin, add more flour.

7. Add lemon juice or white vinegar to the egg whites. Add the sugar in three additions. Beat the egg whites.

8. Dip one-third of the egg white into the egg yolk paste and mix evenly. Then dig another third.

9. Then pour the whole thing back into the egg whites

10. Fold or cut and mix evenly, because steamed cakes have a stronger fishy smell than baked cakes. You can add some vanilla extract. Or squeeze two more drops of lemon juice when beating the egg whites to remove the fishy smell.

11. 6-inch mold, you can put a piece of oil paper on the bottom

12. Pour the mixed batter in, then lift it up and drop it, shake it a few times to remove any large air bubbles. Also level the surface. Cover with plastic wrap. The plastic wrap needs to be covered loosely because it will heat up very much when steaming. Then poke a few holes. Boil the water in the steamer, place the mold on the grate, reduce the heat to low, and steam for 40 minutes. Just to be on the safe side if the center is not cooked enough, you can steam it for 50 minutes.