Pumpkin stuffed paper cup Qifeng cake

Published Aug 29, 2022 at 18:38pm ET

Food Material List

1 Egg 3
2 Vegetable oil 30g
3 water 30g
4 Low-gluten flour 50g
5 sugar 40g
6 salt 1g
7 Pumpkin Cream Appropriate amount

Operational steps

1 Egg whites and yolks separate.
2 Egg yolk, low gluten flour, vegetable oil, water and salt are stirred until the flour particles are invisible.
3 Add 40 g granulated sugar three times to stiff foam.
4 Take one third of the protein cream and mix it with the yolk paste.
5 Then pour it back into the remaining protein cream and mix well.
6 Divide the cake paste evenly into cups. Fill each cup with about eight cents. Bake in a 150 degree preheated oven for about 25 minutes until golden on the surface.
7 Cream is packed in a mounting bag.
8 Put the mouthpiece in the middle of the cake and squeeze it into the cake. Then theres no more.

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