4 eggs, pumpkin puree 150g, corn oil 50g, low-gluten flour 80g, milk 70g, white vinegar 50g.

Steps:

1, the pumpkin is steamed and pressed into mud (pay attention to avoid steam dripping into the pumpkin).

2. Separate the egg yolk from the egg white. Add oil to the egg yolk and stir well, then add milk and stir well. Add pumpkin puree and stir.

3. Sieve in low-gluten flour and mix well. Note: Turn over quickly, don't draw circles, and avoid flour gluten.

4. Add a few drops of white vinegar to the egg white and add sugar three times until it is difficult to foam.

5. Mix the prepared protein evenly in three times and twice. Be careful, be sure to mix evenly. For nutrition, I roasted some walnuts and chopped them, and added them at the last stirring.

6. Pour into the mold, shake out bubbles, preheat the oven for 5 minutes 160 degrees, lower layer, fire up and down for 40 minutes.

7. Let it cool outside the oven.

Pumpkin has a low carbohydrate content. Half a cup of pumpkin puree only contains carbohydrate 10g, in which fiber is 3.5g. Rich in vitamins C, E and pectin, it is also helpful for beauty and weight loss.