1. Peel and seed pumpkin, cut into small pieces
2. Put it in a pot, keep it in water, and steam for 8 minutes
3. Use a cooking stick to puree the steamed pumpkin for use
4. Separate the protein and egg yolk, beat the egg yolk with an electric whisk until the color is thick and whitish
5. Add corn oil, milk, and mix well
6. Add pumpkin puree and mix well
7. Add the low powder that has been sieved twice and mix well
8. Beat the egg whites with an electric whisk until thick foam
9. Add granulated sugar three times and beat until dry and foamy
10. Take 1/3 of the meringue into the egg yolk paste bowl, stir evenly
11. Then pour all the egg yolk paste into the meringue basin and stir evenly
12. Pour into the mold, lift the mold, and shake it three times on the table to produce large bubbles
13. Put into the preheated oven, middle and lower level, 150 degrees, upper and lower fire, 60 minutes
14. After baking, take out the inverted button immediately and release it when it cools slightly
Tips:New oven, the temperature is a bit high, try 140 degrees next time
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