Ingredients: pumpkin puree 80g corn oil 15g low-gluten flour 75g fine sugar 40g small eggs.

Accessories: first snow 6-inch mold 1 piece.

1, pumpkin puree and corn oil are mixed.

2. add egg yolk.

3. Stir until emulsified.

4. Sift the low-gluten flour into the egg mixture.

5. Stir well.

6. Drop a few drops of lemon juice into the egg white, and then add the fine sugar into the beaten egg white three times until it is sent to a firm corner.

7. Put one third of the meringue into the yolk paste.

8. Stir well.

9. Then pour the evenly stirred cake paste into the remaining pastry.

10, stir evenly.

1 1. Pour into the mold and shake out bubbles.

12, then cover with plastic wrap and pierce the hole with a toothpick.

13, put it in a boiling steamer and heat it for 50 minutes with low fire.

14, the furnace is immediately opened to shake off hot air, and in turn, until the mold is cooled and demoulded.

15, finished product drawing.