Protein egg yolk separation, add 10 grams of sugar to the egg yolk, stir well
Add pumpkin puree to the egg paste, mix well, add corn oil, and mix well.
Mix the glutinous rice flour with the coconut, add it to the egg paste, and mix evenly.
Do a good batter, don't be too thick, use the eggbeater to lift it up, and it can easily slide down. If it is too thick, add some pumpkin puree to it. Because the water content of each pumpkin is different, the water absorption rate of glutinous rice flour is different, so do not operate according to the amount of my pumpkin puree.
Add a little bit of white vinegar to the protein, use the egg beater to hit the eggbeater and lift the thick foam hook, then add a third of the sugar, and when it hits the obvious grain, add a third of the sugar. , when you can pull out the hook, add a third of the sugar.
The beaten protein is a large right angle.
Take half of the protein and add it to the egg yolk paste. Take the knife in the right hand and enter the basin from 2 o'clock. Start the scraping pot to the maximum extent, scrape it to the 8 o'clock position, try to pick up the maximum amount of batter, turn the mixing knife, and pour the batter back into the basin. At the same time, the left hand turns the counterclockwise. Repeat this action, mix until the egg yolk protein is even, do not draw a circle, so as not to defoam
Pour the egg paste into the remaining protein and cut it in the same way.
Pour the prepared egg paste into the mold, shake the mold from a high place, and discharge the large bubbles. Scrape the egg paste in the mold with a scraper
Put the mold into the oven that has been preheated in advance, and the middle layer can be about 150° for 40 minutes. Judging the mature method: After taking out, confirm whether the crack is colored or not, and whether it is dry and set. Then use the bamboo stick to insert the inside. If there is nothing on the bamboo stick, the cake is already cooked. If there is something on the bamboo stick, put it back in the oven and continue to bake for 5 minutes. If you are concerned that the skin is too dark, insert a baking tray or cover a tin foil on the top. After the furnace is released, shake the mold and discharge the hot air inside the cake. After the buckle is released, the mold can be released.