New Pumpkin Recipe, No Need to Use Hands, Add 4 Eggs, Soft and Fragrant, Better Than Buying
Recently, pumpkins are cheap, I bought 7 for 10 yuan at home, cooked and stir-fried to eat, enough to eat. Since the last time I made pumpkin pie, the whole family said it was delicious, my daughter said she wanted to eat cake, said to make it, finally succeeded, soft and fragrant, not collapsed, better than buying it outside.
Today I shared the pumpkin cake recipe with my friends, as long as you follow this method, you will surely succeed. In fact, making cakes is most determined by the beating of egg whites, so beginners should use an electric mixer, add sugar in three times, and finally beat slowly until a peak forms. The batter and egg whites must be folded in, to ensure that the egg white foam does not disappear. Those who like to eat it must try it.
Detailed production method
Ingredients:Pumpkin puree 60g, eggs 4, white sugar 70g, corn oil 30g, milk 30ml, flour 60g.
Step 1: This is the pumpkin I bought, it's sweet and sticky. If you can't eat it all at once, you can divide it into two batches.
Step 2: First, peel the pumpkin and scoop out the pulp, cut it into thin slices for easy steaming. Put the sliced pumpkin in a dish and then put it in a steamer for 6 minutes.
Step 3: The chopsticks can easily squeeze through it. Turn off the fire and take out the steamed pumpkin, then use a spoon to mash it into puree, the finer the better.
Step 4: Take an egg separator, separate the egg yolks and egg whites into two basins. Put the egg yolks in one basin and the egg whites in the other.
Step 5: Add white sugar, corn oil, and milk to the egg yolk basin, stir evenly with a whisk.
Step 6: Then add the pumpkin puree to the liquid and continue to stir until the pumpkin puree and egg yolk are completely integrated.
Step 7: Sift in the flour, you can use medium-gluten flour, I use medium-gluten flour, there is not much difference.
Step 8: Continue to beat with a whisk to a viscous paste, when you lift the whisk, the fluidity is better, this effect is fine.
Step 9: Add a few drops of white vinegar to the egg white, use an electric mixer to quickly whisk the egg white, then add one-third of the white sugar and whisk into a white foamy state, add the remaining white sugar in two batches, slowly whisk into a creamy state.
Step 10: Lift the egg white batter with a whisk and form a peak, as shown in the picture.
Step 11: Scoop out one-third of the egg white and put it into the batter, use a spoon to fold it in evenly, don't stir, easy to break the egg white foam.
Step 12: Fold in the remaining egg white.
Step 13: This is the third time to add egg white, fold in evenly.
Step 14: Take a few paper cups, put the batter into the paper cups, 8 minutes full, and then add a few cranberry seeds, shake the cup to level.
Step 15: Preheat the oven, set to 170 degrees Celsius, bake for 30-40 minutes, when the cake expands and already comes out of the cup halfway through, continue baking until the surface is golden brown.
Step 16: Time is up, out of the oven, cool, demold, and eat. Wow, it's very soft and delicious, with a faint pumpkin fragrance filled the room.
The above shares the recipe for friends' pumpkin cake, soft and fragrant, bite a mouthful, soft and melts in your mouth. If you like it, try making it yourself. If you have different opinions and suggestions on my recipe, welcome to leave a comment below to share and comment together, follow and like.
Small Tips:
According to this proportion, increase or decrease the amount of ingredients, many friends’ collapsed cakes are caused by not beating the egg whites well. The best state is to be able to pull out a peak. If the egg white is beaten, the cake will be dry and hard.
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