When it comes to miscellaneous grains, people are more likely to think of fat-reduced bread meals, which are tasteless and not smooth. Today's face-to-face sweet potato pumpkin cake does not lose cake cream at all. It is not only delicious, but also sweet and thick corn flavor of pumpkin sweet potato, which is completely different from the impression of miscellaneous grains birthday cake. Of course, the calories are much lower than ordinary cakes, and the little fairy who loses weight should not be missed! Most importantly, this is really a good introduction. Learn to snack after dinner.
Dishes corn flour, sweet potato and pumpkin pie 1. Peel pumpkin and sweet potato in advance, cut into pieces, and cook in a pot for about ten minutes. When the pot is steaming, poke it with chopsticks to see if it is soft. 2. Pour a proper amount of milk into steamed pumpkin sweet potato pieces to make pumpkin sweet potato paste. Be careful not to have too much milk, otherwise it will be too thin and muddy. When you're done, put it aside and cool it, of course. 3. When waiting for the pumpkin sweet potato paste to be refrigerated, be sure to separate the raw eggs prepared in advance from the yolk and egg white, and be careful. Then pour the cooled pumpkin sweet potato paste into the egg yolk, add the cooking oil and stir evenly with a shovel.
4. Sift in 100g corn flour, carefully turn it over with a shovel and stir it, so that the wheat flour can be completely integrated into it, and there will be no small pieces that will affect the final taste. 5. Turn the eggbeater to medium level, kill the previously separated protein, and don't forget to add a small amount of lemonade. No friends use white rice vinegar at home. Add 20 grams of sugar when foaming, and add 20 grams of sugar when foaming. Finally, add the remaining sugar when making a significant texture, and then beat the egg whites again to keep sharp, which takes about ten minutes. If you don't have an egg beater at home, you can often use two pairs of wooden chopsticks to do it, but it takes time and effort. Suggest finding someone.
6. Pour half of the prepared protein into the egg yolk paste, turn it over with a shovel and stir it together, then pour the remaining protein, and repeat the previous steps until the batter has obvious texture, indicating that the batter is very delicate. 7. Put the batter into the baking mold at 150℃ in advance, scrape it flat with a special tool, then put some sweet almonds and sprinkle some other dried fruits according to your own taste. 8. Put the abrasive tool in the middle and high level of the electric oven, and the temperature is within 150℃. Wait 50 minutes for the sweet potato pumpkin pie to be announced. During the waiting period, the extra batter can be steamed into steamed buns, which are very delicious. The finished cake does not need to be turned over and cooled, because it is not easy to shrink compared with ordinary cakes, but it is still very bulky.