Cooking Steps

Eight inch pumpkin Qifeng cake

Eight inch pumpkin Qifeng cake
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Step 1 . Slice the pumpkin, steam it, and then mash it into pumpkin paste with a spoon or mixer. Cool it at room temperature
Step 2 . Separate the egg yolk protein, then stir the oil, pumpkin paste and egg yolk evenly, sift in the low gluten powder and stir until there are few flour particles
Step 3 . Add two drops of vinegar to the protein, then add sugar to the beaten protein three times, and beat the protein until it foams hard. Preheat the oven at 165 ℃ for ten minutes
Step 4 . Stir the egg yolk paste and the beaten egg whites evenly and pour them into the mold
Step 5 . Bake the middle and lower layers of the oven at 165 ℃ for 35 minutes
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