#the 4th Baking Contest and is Love to Eat Festival# Luzhou Milk Pumpkin Cake

Name: #the 4th Baking Contest and is Love to Eat Festival# Luzhou Milk Pumpkin Cake
Total time: 1 h
Yield: 2
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 Xuan Yi GXL

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

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

#the 4th Baking Contest and is Love to Eat Festival# Luzhou Milk Pumpkin Cake

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

#the 4th Baking Contest and is Love to Eat Festival# Luzhou Milk Pumpkin Cake recipe

2. Separate egg yolk and egg white;

3. Stir the egg yolk and 40g granulated sugar evenly, then add corn oil, freeze-dried pumpkin powder, milk and sifted low-gluten flour, and mix evenly;

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.

8. After demolding

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~