1. Prepare all the ingredients and weigh out the amount
2. Separate the egg yolk and protein and put them in clean basins without water and oil
3. Add pumpkin puree and stir well
4. Add corn oil in portions and stir to fuse
5. Add milk and stir well
6. Sift in the flour and stir evenly with a spatula
7. The egg whites are added three times with fine sugar, and the electric whisk starts to beat. The first time when large fish-eye bubbles appear, add 20 grams, add a few drops of lemon juice, and add 20 grams when the foam is fine in the second time, and the third time there will be slight lines. When adding all the remaining sugar, continue to beat each time until two straight sharp corners appear.
8. Put one-third of the egg whites into the egg yolk paste, and stir evenly
9. Pour the mixed egg yolk paste back into the egg white
10. Mix quickly and evenly to form a smooth cake batter
11. Pour into the buttered pumpkin mold, (4 pumpkin molds, a 4-inch cake mold) 80% full
12. Put it in the preheated oven, middle level, upper and lower heat, 155 degrees, bake for 30 minutes
13. Immediately after being out of the oven, take off the mold after it is completely cooled, and take a look at it. The baking is successful, and the organization is delicate and fluffy.
14. The four-inch, golden pumpkin cupcakes are very cute
15. Pumpkin mold cake, the effect after demoulding is very good, very beautiful
16. Finished picture
17. Here is another finished picture
18. Finished picture
Tips:Choose ripe pumpkins that can’t be pinched with your fingernails. Such pumpkins are more sweet. If you don’t like the cakes to be too sweet, you can reduce the amount of sugar. The baking temperature can be set according to your own oven. It must be completely cooled Demould later, otherwise it will collapse easily
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