Pumpkin and chiffon
Introduction:
"This is my first time to do it, and it's very late to finish it, so the finished product is extremely ugly. Let's ignore it. Don't shoot me, but the taste is really good. It tastes sweet and soft. It's good to eat it for breakfast with a glass of milk."
Production steps:
Step 1: peel and cut the pumpkin into pieces
Step 2: press into mud after steaming
Step 3: drain the yolk with a separator
Step 4: add sugar and beat well
Step 5: add corn oil and beat well
Step 6: sift in flour
Step 7: mix well and add the prepared pumpkin puree. Stir well again
Step 8: add a little sugar to the protein
Step 9: Blister
Step 10: a few drops of white vinegar
Step 11: call close to nine
Step 12: add egg yolk paste in three times,
Step 13: mix well
Step 14: Brush corn oil inside the mold
Step 15: pour in the batter and shake it a few times. Oven 160 degrees, bake 40 minutes out of the oven can be inverted
Materials required:
Pumpkin: 90g
Eggs: 5
Flour: 100g
Corn oil: 40g
Sugar: 80g
White vinegar: a little
Note: ① the ratio of egg and sugar is: 20g protein sugar, 60g yolk sugar. ② the pumpkin can also be heated directly in the microwave oven, so that the pumpkin will not have too much water. ③ if the mold with chimney is better, it will help to climb higher and the success rate will be higher
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Nan Gua Qi Feng
Pumpkin and chiffon
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