Cake Pumpkin Milk Steamed Cake

Name: Cake Pumpkin Milk Steamed Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g each with shell 6 eggs; 35g Corn oil; 150g Pumpkin puree; 100g Low-gluten flour; 60g milk; 30g Sugar; 0.5g salt

by Memorial trip (from Sina Weibo...)

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Sweet and soft cakes, with crispy oatmeal, collide with a very different taste. Because oatmeal has a lot of dried fruits that are already very sweet, my pumpkin cake has less sugar and reduced oil. The low-sugar and low-oil steamed cake is very healthy. Decorated with crispy oatmeal, it is both beautiful and tasteful. It’s great, this breakfast with a glass of milk is great!
Little one-year-old babies do not add this oatmeal. You can also add a little raisins to the cake. It is also very delicious. Babies under one year old can’t eat it because this is sugared and has a little salt

Ingredients

Cake Pumpkin Milk Steamed Cake

1. Prepare all the above ingredients, and the pumpkin should be steamed and peeled for later use

2. Corn oil + 0.5g salt + pumpkin puree, stir well

3. Add 60g of milk and mix well

4. Add 100g of low-gluten flour without sieving and just mix it directly

5. Add 6 egg yolks

6. In an anhydrous and oil-free tank, add 6 egg whites and slowly pour 30g of white sugar

7. The cooking machine starts to pass

8. Dispense it until the foam is fine and a little hard but not very hard.

9. Egg yolk paste + 1/3 egg white, stir evenly

10. Pour the egg yolk paste into the remaining egg whites and stir evenly

11. Bring water to a boil in the pot, put in the cake, be sure to cover, and steam for 30 minutes

Tips:
1. The egg white container must be water-free and oil-free
2. The steamed cake must be covered with plastic wrap or a plate
3. After the cake is steamed, let it cool down
4. The steamed cake mold should use a 6-inch chiffon mold
5. The skin of Beibei pumpkin is edible but the color is not good, so it must be peeled to make pumpkin cake

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