pumpkin cake (nan gua dan gao )

pumpkin cake

Introduction:

"Yesterday, I saw that people made cakes very well on the Internet, so I wanted to make them again. Because all the cakes I made before were not successful, and the final conclusion was that the beating of protein was not good. This time, I followed the online practice and finally succeeded. I'm very happy. I'll study more cakes in the future and make one for my mother on her birthday. Haha

Production steps:

Step 1: peel the pumpkin and cut it into small pieces.

Step 2: steam in a steamer

Step 3: put the steamed pumpkin in the blender and beat it into pumpkin paste.

Step 4: put the steamed pumpkin in the blender and beat it into pumpkin paste.

Step 5: open the egg, separate the egg yolk and protein.

Step 6: first add 20g sugar and oil to the egg yolk, mix well, then add pumpkin puree, mix well with the beater.

Step 7: then put in the sifted low powder and milk powder, mix well.

Step 8: whisk the protein in 40 ℃ warm water until it is thick, add appropriate amount of vinegar, add sugar three times, and continue beating.

Step 9: beat into rigid foam

Step 10: put the protein into the yolk paste in 2-3 times.

Step 11: mix well

Step 12: pour into the baking tray covered with oil paper, preheat the oven, bake at 150 ℃ for 20 minutes.

Step 13: take it out of the oven, put it on the inverted grill while it is hot, let it cool slightly, and then cut it into pieces.

Materials required:

Eggs: 4

Pumpkin: 250g

Low powder: 100g

Milk powder: 30g

Oil: 50g

Vinegar: a little

Sugar: 65 g

Note: the basin of beating protein should not have oil and water; the temperature of beating protein with warm water should not be too high, and it can be easily passed at about 40 ℃.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Dan Gao