#aca烤明星大赛# Oil-free Pumpkin Prestige Cake
1.
Ingredients: flour and corn starch (weighed together), eggs, sugar.
2.
Sift the flour and cornstarch first.
3.
Separate the yolk from the egg white.
4.
Add 10 grams of sugar to the egg yolk and mix well.
5.
Add water and stir well.
6.
Add the sifted flour and stir until there are no dry powder particles.
7.
This is the beaten egg yolk paste.
8.
Add 22 grams of sugar, white vinegar and salt to the egg whites.
9.
Whisk slowly with an electric whisk until the fish eyes are soaked.
10.
When whipping at medium speed until the egg whites are smooth and grainy, switch to slow whipping for half a minute to stabilize the air in the egg whites.
11.
Scoop one-third of the egg whites into the egg yolk paste and mix gently without stirring in circular motions.
12.
Mix the egg white and egg yolk paste well.
13.
Pour the mixed egg yolk paste into two-thirds of the egg whites.
14.
Stir gently until the egg white and egg yolk paste are evenly mixed. Preheat the oven up and down to 140 degrees.
15.
Put the batter into the cleaned pumpkin mold, make a few taps, and put it in the preheated oven.
16.
Heat up and down at 140 degrees for 48 minutes, when the surface of the cake is golden brown, it can be baked.
17.
Finished product.
Tips:
Flour has different water absorption properties. Add the amount of liquid according to the characteristics of the flour. When mixing the batter, do not make a circle to prevent gluten and defoaming. After the cake is out of the oven, lightly knock the mold a few times before inverting it. I used a non-stick 4-inch mold to make four cakes. The temperature setting of the oven should also be set according to the characteristics of your own oven.
