1. Prepare two eggs and appropriate amount of flour. Separate the egg white and egg yolk. Add a small amount of salt and white vinegar to the egg white. Add the appropriate amount of white sugar in three times. The amount is not limited. Add flour and white sugar to the egg yolk.
2. Cut the pumpkin in half, wash, peel, and cut into pieces, boil water in a pot, take out the cooked pumpkin and mash it into puree, add appropriate amount of flour
3. Beat the egg yolk first, stir in the flour and sugar to form a thin paste, and then beat the egg whites. The egg whites should be stirred in a straight shape until the frothy ends and does not fall off the chopsticks.
4. It’s almost done in a lump like this, and then add the egg yolk paste in several times and mix it in a straight line.
5. Stir the mashed pumpkin puree into the egg yolk batter, and then stir it with a small amount of oil.
6. Spread oil evenly in the pot, keep warm and preheat, pour the stirred pumpkin batter into the inner pot, shake the pot to shake out the bubbles, cover the pot, and block the air holes with a wet towel
7. Press the key to the cooking button, it will automatically jump to the heat preservation after two minutes, don’t worry about it, after 20 minutes, press the cooking key, and then it will jump back to the heat preservation after two minutes of cooking. At this time, it’s ok after 20 minutes of heat preservation. , Unplug the power supply, turn the liner upside down, and the cake will be released after cooling. (Press the cooking button twice, keep it warm for 15 to 20 minutes each)
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