How to make pumpkin cake, making pumpkin cake

How to cook pumpkin cream cake?

Preface. A healthy version of pumpkin cake with less oil and less sugar

Material. Ingredients: 130g pumpkin puree, 70g flour, 4 eggs;

Excipients: 40g corn oil, appropriate amount of lemon juice, 30g sugar pumpkin cake.

A: 3 egg yolks, 0 grams of caster sugar, 30ml of corn oil, 130 grams of pumpkin puree (please adjust according to your own pumpkin moisture), 70 grams of low flour.

b: 4 egg whites, 30 grams of caster sugar, a little lemon juice (or white vinegar), less salt.

Whipped egg whites. Before beating the egg white, drop a few drops of lemon juice or white vinegar in the egg white, put salt and sugar together and add it to the egg white, add sugar in three times and beat it with a whisk until dry and foamy.

Cook the pumpkin in the microwave, puree it with a spoon, and let it cool for later use; The egg yolk white is separated into two water-free and oil-free absolutely clean basins.

Beat the egg yolks, add the oil and stir well, add the pumpkin puree and stir well.

Add low powder and stir gently.

Egg whites from 1 3 to 3, stir evenly, and then pour all the mixed batter into the protein basin and mix evenly.

Pour into mold paper cups.

After mixing evenly, pour it into a mold and bake it in the oven.

175 degrees in the lower middle oven for about 40 minutes.

Leave to cool. Finished product. Tips:

The oven needs to be preheated when baking.

Pumpkin cake preparation:1. Steam the pumpkin and set aside.

2. Prepare three eggs; egg white and egg white separation; Beat the egg whites, beat the egg whites until they are dense and foamy, and beat the egg yolk liquid; Add the egg yolk liquid to the milk powder and a small amount of water and stir well.

3. Add the steamed pumpkin (peeled).

4. It is best to beat the egg yolk liquid with a blender more finely, because the pumpkin is put and the hand stirring is not fine enough.

5. Add the whipped meringue to the egg yolk pumpkin liquid in three parts.

6. Flip up and down with a spoon or spatula, don't stir, it must be flipped! Pour into the preheated rice cooker, which is preheated for five minutes.

7. Turn on the cake mode of the rice cooker, or the cooking mode, after the pot is out of the pot, the thick pumpkin and milk aroma, mousse taste, very good!

Make pumpkin puree. Add the cake crust and you're done.

1.The pumpkin is steamed and pureed (be careful not to drip into the pumpkin as much as possible). 2.

Mix the pumpkin puree, milk and egg yolks. 3.

Sift in the low-gluten flour, mix well, note: to stir, the speed should be fast, not to mix in circles, so as not to gluten the flour. 4.

Add a few drops of white vinegar to the egg whites, add the granulated sugar three times, and beat until hard foaming. 5.

Mix the whipped egg whites into three times and mix well, noting that they must be stirred. (The walnuts are roasted for a few minutes and finely chopped, adding in the last toss). 6.

Pour into a mold and shake out the bubbles. 7.

Preheat the oven for 5 minutes at 160 degrees, lower level, top and bottom heat, 40 minutes.

How to cook pumpkin cream cake?

Pumpkin cheesecake.

Pumpkin cheesecake, pastry baked goods.

Ingredients for 6-inch cake: 250 grams of cream cheese, 150 grams of cooked pumpkin puree, 50 grams of sugar, 60 grams of milk, 1 egg, 100 grams of cookie crumbles, 40 grams of butter.

Method 1: Put the biscuits in a fresh-keeping bag, beat them into minced pieces with a rolling pin 2, add melted butter to the biscuit crumbles and stir well.

3. Brush the edges of the cake mold with oil and sprinkle with desiccated coconut.

4. Put the cookie crumble into the mold and compact, put it in the refrigerator for 20 minutes 5. Soften the cream cheese, add sugar and stir until smooth.

6. Add milk and stir well.

7. Add 1 egg and stir well.

8. Add the cooked pumpkin puree and stir well.

9. Take out the refrigerated biscuit base and put some cooked pumpkin pieces.

10. Pour in the stirred cheese paste.

11. Preheat the oven to 150 degrees and bake for 60 minutes. Let cool in the oven and refrigerate.

1. Ingredients for making pumpkin cake.

To make pumpkin cake, you need 50 grams of milk, 110 grams of unsalted cream, 240 grams of pumpkin puree, 120 grams of egg yolks, 120 grams of cake flour, 5 grams of baking powder, 240 grams of egg whites, 15 grams of honey, 135 grams of sugar, and 3 grams of cream of tartar. To make the inlet, you need 75 grams of milk, 50 grams of sugar, egg yolks, pumpkin puree, cheese, 75 grams of whipped cream and a small amount of corn flour.

Second, the method of pumpkin cake.

Step 1: Melt the unsalted cream, add pumpkin puree, milk, egg yolks, honey, cake flour and baking powder, and stir well to form a pumpkin flour paste.

Step 2: Stir with egg whites, sugar and cream of tartar until dry, then add to the pumpkin flour batter, which is the main material of the cake.

Step 3: Bake the cake at 170 degrees for 20 minutes, then remove the cake and let it cool.

Step 4: Stir the remaining egg yolks, sugar, corn flour and milk thoroughly, heat them with water and beat them into a white paste.

Step 5: Soften the cheese, stir into the white paste, cool and add the pumpkin puree.

Step 6: Cool completely and add whipped cream to make the filling.

Step 7: Put the cake on a grinding table, add the filling, put in a layer of cake, and bake for 20 minutes.

Here's how to make pumpkin cake:Ingredients: 1 egg, 15 grams of sugar, 15 grams of honey, 15 grams of milk, 50 grams of pumpkin shreds, 70 grams of low-gluten flour.

Excipients: 2 grams of baking powder, 25 grams of corn oil.

1. Wash and shred the pumpkin and set aside.

2. Knock the eggs into a bowl, add sugar and honey, and beat evenly.

3. Pour in milk and oil and stir well.

4. Mix baking powder with low-gluten flour and sieve into the egg mixture. Mix well.

5. Pour in shredded pumpkin and mix into a uniform batter.

6. Put it in a paper cup, eight points full.

7. Put it in the oven, middle layer, 180 degrees above and below, and bake for about 25-30 minutes.

8. The surface is golden and baked.

9. Remove the mold, break it open, and serve hot.

Start making pumpkin cake recipes.

1.Peel and slice the raw pumpkin and weigh it.

2.Steam for 10 minutes and puree.

3.Leave the eggs at room temperature for a few hours in advance, separating the yolks and whites.

4.Egg yolks and egg whites are placed in oil-free containers.

5.Add salad oil to the egg yolks.

6.Add the milk and stir the egg mixture to combine.

7.Sift the flour and baking powder into the egg mixture.

8.Whole flour divided.

Sift in three or four times, and stir well with a rubber spatula for each part of the flour.

9.Finally, add the pumpkin puree and stir well.

10.The egg batter is stirred to the end, and it is relatively thick.

11.Start beating the egg whites. Add one-third of the sugar and a drop of white vinegar to the egg whites and beat coarsely on the low setting of a whisk.

12.Add the sugar for the second time, and beat the egg whites to a distinctly textured state with the high grade of a whisk.

13.Add the remaining sugar and whip until the egg whites are well formed.

14.At this time, stir the egg white, and you can clearly feel the resistance. The sharp corners formed by stirring up can be erected without falling.

15.Add one-third of the egg whites to the egg batter and stir to combine.

16.Pour all the egg batter into the egg white container.

17.**Quickly cut and mix up and down, do not stir in circles.

18.Mix until a homogeneous batter.

19.Rub a layer of salad oil into the pressure cooker, pour in the egg batter, shake the bubbles slightly, and close the lid. Choose a cake stall.

20.The cake stall automatically sets the time for half an hour, and the cake is generally fine. When the lid is lifted, the top of the cake is slightly raised, which is cute. Done at night, the light is not very good.

21.Remove the inner liner of the electric pressure cooker and insert the four legs of this long-legged rack into the cake and prepare it for upside down.

Pumpkin 200g

Cake flour 40g

25g caster sugar

Vegetable oil 10g

3 eggs.

Lemon 1 slice.

Steps. 1. Peel and remove the pumpkin and cut it into small pieces.

2. Cook on cold water, boil the water and continue to steam on high heat for about 15 minutes.

3. Let cool a little and put it in a food processor.

4. Add 10g of vegetable oil and beat it into pumpkin puree. For vegetable oil, it is recommended to use mild corn oil or sunflower oil.

5. Separate the egg yolk and egg white, and put them in a clean, oil-free and water-free mixing bowl.

6. Pour out 190g pumpkin puree and mix with egg yolk.

7. Stir until completely combined.

8. Sift in 40g of cake flour.

9. Mix the batter in a zigzag shape. Do not stir in a circular setting to avoid gluten of the batter and affect the taste.

10. Squeeze a few drops of lemon juice into the egg whites to remove the egg smell and increase the flavor of the cake.

11. Add 25g caster sugar to the egg whites 3 times, pour it into the first time, start beating with an electric whisk, beat until small bubbles appear, add the second caster sugar, and continue to beat.

12. When the egg white paste has lines, add the remaining caster sugar and continue to beat.

13. Beat until the egg paste shows obvious lines, lift the egg head, and pull out the straight sharp corners, which is the state of dry foaming. Remember not to continue whipping, so as not to overwhip the egg whites and cause defoaming.

14. Pour 1 3 of the previous egg yolk paste into the egg white paste.

15. Stir and cut with a scraper, and mix evenly. In addition to not stirring in circular motions, you should also take care to use the technique lightly.

16. Add the remaining egg yolk paste and mix well in the same way.

17. Pour into a 6-inch live bottom mold.

18. Shake out bubbles.

19. Put it in the middle of the oven preheated to 160 degrees in advance, and bake at 160 degrees for about 35 minutes. The temperature difference of each oven is different, so try to adjust the temperature difference with a thermometer. In addition, once the surface is evenly colored, it is ready to be baked.

The recipe for pumpkin cake and the recipe is as follows:Recipe: Eggs, pumpkin, milk, flour, honey, cereal, milk powder, raisins.

Method: 1. Clean the pumpkin, peel and remove the skull, and cut it into thin slices.

2. Prepare 60 grams of milk and eggs.

3. Pour flour, milk, eggs and honey into a bowl and stir well.

4. Pour the sliced pumpkin slices into the stirred batter and stir well.

5. Put the stirred pumpkin slices into a six-inch mold and place them flat.

6. After leveling, pour the remaining batter into the mold.

7. Sprinkle with an appropriate amount of oatmeal and raisins.

8. Bake in the oven at 180 degrees for 30 minutes.

9. After baking, sprinkle milk powder or white sugar on it, and you can eat.

Introduction to pumpkinsMade from pumpkin, flour, starch, sugar, honey, eggs, yeast, cheese, butter. It can be described as healthy, low oil and low sugar, and very environmentally friendly. The taste is like a cheese tart, the taste is dense, the fragrance is rich, delicate and soft.

It is a healthy and appropriate super dessert that the whole family can eat with confidence.

If you like a crispy taste, it's not difficult to make pumpkin pie. If you are in a bad mood, put out the ingredients and utensils, spread a kitchen, and bake a pumpkin cake or bread, the aroma of the house will make the bad mood disappear, and the golden color will make people have a good appetite, and they can't help but eat it.

The practice of Nanxin cake is quite simple, buy a southern claw, beat the skin, cut it into small pieces and put it on the plate, steam it in a pot for 20 minutes to cook, use half a catty of flour, a spoonful of sugar 3 grams of yeast, use the temperature to bring the pumpkin and his face together, and Xing for an hour.