Pumpkin Mango Pound Cake
1.
Peel the pumpkin, remove the heart, and cut into pieces, steam it in a pot on cold water for 15 minutes, and press it into puree for later use.
2.
Cut the mango pulp into small pieces and set aside.
3.
Sift the low-powder baking powder and cinnamon powder for later use.
4.
Add two egg yolks and one egg white to the fine sugar yogurt and mix, pour in corn oil while whipping, add pumpkin puree and mango diced and mix well.
5.
Add one egg white to fine sugar and beat until the egg white is lifted into a stiff short corner.
6.
The egg yolk paste is mixed with the general powder to avoid gluten.
7.
Take one third of the egg whites and stir and mix.
8.
The remaining egg whites and powders are staggered and mixed. Finally, add the coconut paste and mix evenly.
9.
Pour it into the mold and shake it a few times, sprinkle a little coconut paste on the surface.
10.
Put it in the preheated oven in advance. Reference temperature: 180°C for 40 minutes, take out the mould and let cool.
Tips:
1. The egg whites and powders are interleaved and mixed to reduce the risk of defoaming. 2. Cinnamon powder is like the MSG used in cooking. It can add flavor but is not an essential material. You can leave it alone. 3. The mold can be matted in advance. Oil paper, it can be easily demoulded after baking. 4. The baking temperature and time are only for reference. You can adjust it according to your own oven. You can use a toothpick to test whether it is fully mature before baking. 5. The yogurt can be original or mango flavored. The taste is better.
