condiments

Pumpkin paste 130g

70 grams of flour

4 eggs

condiment

corn oil

40 grams

1.

A: 3 egg yolks, 0 g of fine sugar, 30ml of corn oil, pumpkin puree 130 g (please adjust according to the water content of your own pumpkin), and 70 g of low flour.

B: 4 egg whites, 30 grams of fine sugar, a little lemon juice (or white vinegar) and a little salt.

2.

Send protein.

Before beating the egg whites, drop a few drops of lemon juice or white vinegar into the egg whites, add salt and sugar together, add sugar three times and beat with an egg beater until dry and foaming.

3.

Take a bite of the pumpkin in the microwave oven, press it into mud with a spoon, and let it cool for later use; Put the yellow eggs and white eggs into two absolutely clean pots without water or oil.

Beat egg yolk, add oil and mix well, add pumpkin puree and mix well.

4.

Add the low flour and gently stir well.

5.

Add 1/3 protein into 3, stir well, then pour all the mixed batter into the protein bowl and stir well.

6.

Pour into the mold paper cup.

7.

After mixing evenly, pour the mixture into the mold and bake it in the furnace.

175 degrees, about 40 minutes in the middle and lower layers of the oven.

8.

Taking out of the furnace and cooling to obtain the finished product.