Pumpkin cake: electric pressure cooker(nan gua dan gao dian ya li guo ban )

Pumpkin cake: electric pressure cooker

Introduction:

"This pumpkin cake is made with an electric pressure cooker. I don't have an oven yet. Pumpkin is a good thing, very suitable for processing into a variety of staple foods and pastries, taste, color are good, so that looking at steamed pumpkin frowning husband gradually like it

Production steps:

Step 1: peel, slice and weigh the raw pumpkin.

Step 2: steam for 10 minutes and grind into mud.

Step 3: put the eggs at room temperature for several hours in advance, and separate the yolk and egg white.

Step 4: put the yolk and white in the oil-free container.

Step 5: add salad oil to the yolk.

Step 6: add milk and mix the egg.

Step 7: sift the flour and baking powder into the egg liquid.

Step 8: sift all the flour in three or four times, and mix each part of the flour well with a rubber shovel.

Step 9: finally put in the pumpkin puree and stir well.

Step 10: whisk the egg paste to the end, in a relatively thick state.

Step 11: start whipping the egg white. Add a third of sugar and a drop of white vinegar to the egg white, and beat it into coarse bubbles with the low-end of the beater.

Step 12: add sugar for the second time, and use the high-grade beater to beat the egg white to a state with obvious texture.

Step 13: add the remaining sugar and whisk until the egg white is well formed.

Step 14: stir the egg white to feel the resistance. The sharp angle formed by stirring can stand up.

Step 15: add one third of the egg white into the batter and stir well.

Step 16: pour the egg paste into the egg white container.

Step 17: quick cutting and mixing, do not stir in circles.

Step 18: until well blended.

Step 19: apply a layer of salad oil to the electric pressure cooker, pour in the egg paste, shake the big bubbles slightly, and close the lid. Choose cake stalls.

Step 20: cake file automatically set time is half an hour, generally cake is no problem. When uncovering, the top of the cake is slightly raised, which is very cute. It's done at night. The light is not very good.

Step 21: take out the inner liner of the electric pressure cooker, insert the four legs of the long leg shelf into the cake, and prepare to invert.

Step 22: what it looks like after the inversion.

Step 23: This is the front of the incision.

Step 24: let the cake cool enough before putting it into the packing bag.

Step 25: the cake of electric pressure cooker is especially soft and soft. The taste of pumpkin is very light, not so obvious.

Step 26: after cutting the cake at all angles, isn't it good?

Materials required:

Low gluten flour: 120g

Eggs: 5

Raw pumpkin: 60g

Milk: 40g

Salad oil: 40g

White granulated sugar: 50g

Baking powder: 1g

White vinegar: 1 drop

Note: 1, pumpkin mud has water, so the amount of milk in this formula is reduced, if it is the original cake, the amount of milk is about 60g. 2. Fresh egg white is easier to pass. This can be seen when dividing eggs. If the egg white is quite thin, like water, and does not form, it is not very fresh. The quality of Chai eggs is generally better. After several times of use, the egg white is more likely to be delicate and shapeless, and the cake is less likely to collapse.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nan Gua Dan Gao Dian Ya Li Guo Ban