[How to make pumpkin chiffon cake]_Homemade method of pumpkin chifeng cake_How to make pumpkin chifeng cake_How to make pumpkin chifeng cake

[How to make pumpkin chiffon cake]_Homemade method of pumpkin chifeng cake_How to make pumpkin chifeng cake_How to make pumpkin chifeng cake

We must develop the habit of cooking and cooking so that we can prevent disease and promote health.

For everyone’s health, the following editor will talk about the practice of pumpkin Qifeng cake.

1.

Peel the pumpkin and cut into thin slices. Put it in a steamer to steam and take it out.

Use a spoon to clog Cheng Rong 3.

Add mango juice 4.

Mix well 5.

Separate the egg whites and egg yolks. Add 30g white sugar to the egg yolk bowl, and stir the salad oil and salt with an eggbeater. 6

Then add pumpkin puree to 7.

Stir well 8.

Sift low powder 9 into pumpkin puree.

Gently mix pumpkin batter 10.

Add lemon juice to the egg whites and use a whisk to stir until thick bubbles 11.

Add 2 g of sugar in two portions.

Quickly beat until the egg whites show obvious lines, and lift the egg beater into a small straight hook state13.

Take about 1/3 of the good protein 14 sent.

Add in pumpkin batter and stir for 15 minutes.

Add the remaining protein and mix well, pour the batter into the mold and smooth the surface slightly.

Preheat the oven and bake it at 170 degrees for 30 minutes. Then you can start healthy food. With Xiaobian’s explanation today, do you already have the skills to make pumpkin chiffon cake?

Then go to action!