1. Peel the pumpkin, remove the flesh and cut into pieces, steam it in the microwave, take 100 grams and beat evenly with a whisk; add egg yolk and fine sugar to the pumpkin, mix and beat evenly, add the salad oil in three times, and mix well each time. Add milk and mix well; sieve the flour and add it to the egg yolk pumpkin puree, mix well into pumpkin batter, preheat the oven to 180 degrees
2. Whip the egg whites, add fine sugar three times during the process, until it reaches 9 minutes of frothing; divide the egg whites three times into the pumpkin egg yolk batter and mix them evenly, pour into the mold, put in the lower part of the oven, and bake up and down for about 45 minutes
3. Take it out immediately after baking, put it upside down on the grilling net and let it cool, then demould
Pumpkins may have different steaming times for different varieties, and the moisture content after steaming is different, so the amount of milk added is uncertain. Basically, the pumpkin puree can be stirred and the spoon is not too sticky.