How to make 8-inch thick pumpkin yogurt cake

The ingredients of the 8-inch thick pumpkin yogurt cake are simple, healthy and hygienic. Unless there are special circumstances, it is suitable for people of all ages. The delicious taste is irresistible and can be made at home. It is unforgettable and has authentic home-cooked flavor. Delicious food and family make you happy.

1. Make pumpkin puree first. Heat the steamer and steam the pumpkin cubes.

2. Take it out and beat it evenly with a whisk. Let it cool and set aside.

3. Separate the egg yolks and egg whites and refrigerate. Sprinkle the low-gluten flour three times and set aside the remaining ingredients.

4. Add corn oil to yogurt and mix well.

5. Add powdered sugar and mix well.

6. Add one egg yolk and continue to stir evenly, then add another one and continue to stir evenly.

7. Repeat to complete the egg yolk processing.

8. This is the effect after the egg yolk is stirred evenly.

9. Add pumpkin puree and continue stirring evenly.

10. Add the low-gluten flour that has been sprinkled three times in three times and whisk at low speed for 20 seconds.

11. This is the finished egg yolk paste, which should have patterns on it.

12. Take the egg white out of the refrigerator and beat it with a whisk at low speed for 30 seconds

13. When coarse bubbles appear in the egg white, add fine sugar and beat at the second speed for 60 seconds, then switch to low speed and beat for another 45 seconds

14. The beaten egg white should be very fine with small curved hooks.

15. Start mixing the egg white and egg yolk. Add one-third of the egg white into the egg yolk paste and mix by cutting and stirring.

16. Pour the cake batter mixed for the first time back into the egg white and continue stirring evenly.

17. Pour the mixture into the mold, shake it a few times, and use a toothpick to make a Z-shape cut to eliminate bubbles.

18. Preheat the oven to 175 degrees for 10 minutes. Put water in the baking tray and add the cake batter when the thermometer shows 120 degrees.

19. Finally, set the oven to 175 degrees and bake for 65 minutes.

20. Do not take it out immediately after baking. Put it in the oven for 30 minutes and cool it down until there is no residual heat in the mold before demolding.

21. It is very easy to demould after cooling and then decorate it, isn’t it great!

22. Here’s another one, it’s also beautiful!

23. Cut it open and take a look, it’s also very cute!

When cooking the 8-inch thick pumpkin yogurt cake, pay attention to the seasoning. Don't add too much salt after adding soy sauce, otherwise it will affect the taste.