Pumpkin Cake-electric Pressure Cooker Version

Pumpkin Cake-electric Pressure Cooker Version

1. Peel, slice, and weigh raw pumpkin.

2. Steam in the pot for 10 minutes, and grind into puree.

3. Put the eggs at room temperature for a few hours in advance, and separate the yolks and egg whites.

4. The egg yolks and egg whites are placed in oil-free containers.

5. Add salad oil to the egg yolk.

6. Add milk and stir the egg liquid evenly.

7. Sift the flour and baking powder into the egg mixture.

8. Sift all the flour in three or four times. For each part of the flour, use a rubber spatula to mix well.

9. Finally add the pumpkin puree and mix well.

10. The custard is thickened until the end.

11. Start to beat the egg whites. Add one-third of the sugar and a drop of white vinegar to the egg white, and use the low level of a whisk to make a thick bubble.

12. Add sugar for the second time and use the high-end whisk to beat the egg whites until they have obvious texture.

13. Add the remaining white sugar, and beat it until the egg whites are well formed.

14. At this time, stir the egg white, and you can feel the resistance. The sharp corners formed by stirring up can stand upright.

15. Add one-third of the egg white to the egg batter and mix well.

16. Pour all the egg batter into the egg white container.

17. Quickly cut and mix up and down in the bottom hunting style, do not stir in a circle.

18. Until it becomes a homogeneous egg batter.

19. Put a layer of salad oil in the electric pressure cooker, pour the egg batter, shake the big bubbles a little, and close the lid. Choose the cake stall.

20. The automatically set time for the cake stall is half an hour, and generally cakes are fine. When the lid is uncovered, the top of the cake is slightly raised, which is very cute. Made at night, the light is not very good.

21. Take out the inner pot of the electric pressure cooker, insert the four legs of this kind of long-leg rack into the cake, and prepare to buckle.

22. The look after the undercut.

23. This is the front side after cutting.

24. The cake should be fully cooled before putting it in the packaging bag.

25. The electric pressure cooker version of the cake is particularly moist and soft. The taste of pumpkin is very weak and not so obvious.

26. The cake pieces from all angles after being cut, are not bad, right?

Tips:

1. Pumpkin puree has moisture, so the amount of milk in this recipe is reduced. If it is a plain cake, the amount of milk is about 60 grams.

2. The egg whites of fresh eggs are easier to beat. This can be seen when separating the eggs. If the egg whites are quite thin, like water, and not formed, it is not too fresh. Chai eggs are generally of better quality. After using them several times, the egg whites will be more delicate and stylish, and the cakes made are less likely to collapse.