Pumpkin Milk Bread

Name: Pumpkin Milk Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 25g Freeze-dried pumpkin; 7 egg; 100g Low-gluten flour; 70g milk; 60g Caster sugar; 60g Corn oil; 4 drops Lemon juice

by Nancy's cat

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Pumpkin has rich nutritional value and sweet taste, which is especially suitable for baking. Today, I will teach you how to make a delicious pumpkin milk cake. It will be soft and sweet and you will not feel greasy if you eat too much. The key is natural pumpkin and all kinds of high-quality raw materials. Eat it safely and healthily.

Ingredients

Pumpkin Milk Bread

1. Roll freeze-dried pumpkin into powder for later use;

2. Separate egg yolk and egg white;

3. Stir the egg yolk and caster sugar evenly, then add corn oil, freeze-dried pumpkin powder, milk and sifted low-gluten flour, and mix well;

4. Add the lemon juice to the egg whites, and add sugar in three times until the egg whites have obvious lines on the surface. When the egg whites can pull up an upright small sharp corner, dry foaming state, the hair is completed;

5. Divide the egg white paste three times, stir into the egg yolk paste, and mix evenly;

6. Pour the cake batter into the mold, shake out bubbles, preheat the oven to 150 degrees, bake for about 55 minutes, and it will be out;

7. After being out of the oven, it can be reversed and released from the mold.

Tips:
For cakes made with molds, don’t be too anxious to release them from the mold; I have experimented with this amount for many times. Except for the sugar part, it’s best not to move the other parts at will~