Pumpkin seed cake - oil free version-You Are Foodie

By Veronica
84

Pumpkin seed cake - oil free version

The small cake is small and exquisite. It tastes soft, sweet and delicious without the interference of baking powder, additives and preservatives. It is really healthy and safe. With milk and milk tea, it is a good choice for breakfast and supper.

Main Ingredients

Auxiliary Ingredients

vinegar A few drops
salt 1 g
Pumpkin seeds 20g
milk 16 g
sugar 22G

I use the egg tart mold, two eggs, eight egg tart molds, leaving a little batter. I use other molds. When the egg whites are stirred until they cannot flow, or when the egg beater is lifted and the egg whites are at a small right angle, the egg beater shall be changed to slow down and stirred for another minute to make the bubbles in the egg whites more stable. When mixing the fabric, cut and mix the fabric, do not draw circles, which will eliminate the foam. Because there is no foam and powder, you must pay attention not to eliminate the foam, or your previous efforts will be wasted. The temperature of each oven is different. You should operate it according to your own oven temper.

Step 1 . Raw materials: eggs, milk, pumpkin seeds, flour (mixed with corn starch), sugar.

Step 2 . Preheat the oven, heat up and down at 190 degrees, and put pumpkin seeds into the oven to bake.

Step 3 . Take it out, put it on a plate and let it cool for standby.

Step 4 . The egg is divided into protein and yolk, and then put them into two pots. (water free and oil-free basin)

Step 5 . Put 8 grams of sugar into the egg yolk and the rest into the protein.

Step 6 . Stir the sugar and egg yolk evenly.

Step 7 . Add milk.

Step 8 . Stir to make it mixed evenly.

Step 9 . Add sifted flour.

Step 10 . Stir the egg yolk paste into a smooth and powder free state for standby.

Step 11 . Add salt and vinegar to the egg whites and beat them with an egg beater.

Step 12 . When the egg beater is lifted and the protein is at a small right angle, stir it slowly for another minute to form a protein paste. Then the oven can be preheated. Fire 180 degrees, fire 160 degrees.

Step 13 . Add one third of the protein to the egg yolk paste, mix gently, and do not stir in circles.

Step 14 . Pour all the egg yolk paste into the egg yolk paste. Be careful at this time. Don't stir in circles. Mix gently like cooking, until the egg yolk paste and egg yolk paste are mixed evenly.

Step 15 . Pour the batter into the mold and fill it with eight or nine minutes.

Step 16 . Sprinkle pumpkin seeds evenly.

Step 17 . Put the cake into the preheated oven. After 25 to 30 minutes, the cake will mature when its surface turns golden yellow.

Step 18 . Look, the small cake after demoulding.

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