How to make pumpkin version of Wei Feng Cake

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  1.Ingredients to prepare: 4 eggs, 110 grams of low-gluten flour, 110 grams of pumpkin puree, 40 grams of white sugar, 100 grams of yogurt, appropriate amount of olive oil, appropriate amount of dates (I forgot to take pictures of the white sugar, baking powder, and olive oil)

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  2. Separate the egg white from the egg yolk.I don’t have a whisk.Add a few salt to the egg white., then put it in the freezer of the refrigerator until the edges of the egg whites are frosted, which will help to whip them

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  3. Add egg yolks, sugar and yogurt and stir evenly.

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  4.Add baking powder and pumpkin puree and stir evenly.Add low-gluten flour and stir evenly and set aside,

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  5.After the protein is beaten into a rough foam, add the third White sugar once

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  6.Continue to beat until it becomes a fine foam and add sugar for the second time

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  7. Beat it into wet foam.At this time, the state is hook-shaped.Add the third sugar.Finally, beat until stiff peaks form into upright triangular tips

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  8.Put the whipped Add the egg whites in three batches and mix evenly with the egg yolk paste (do not mix in circles)

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  9.Pour the mixed paste into the container, shake it a few times to shake out the foam, sprinkle with jujubes for decoration, turn off the heat 40 minutes after the fire boils, do not start the pot immediately, simmer for 20 minutes and it will be ready.

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  10. Allow to cool naturally and then demould,

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  11. Front page

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  12.Cut with thickness

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  13. Just put it on the plate Enjoy!