Step 1

Separate the egg whites and yolks, add the egg yolks and add the sugar and yogurt and stir well, add the oil and stir until fully integrated, then add the pumpkin puree and stir well

Step 2

Sift into the powder and stir

Step 3

into a thicker batter

Step 4

Add lemon juice to egg whites and beat them in three batches of sugar until moist

Step 5

Put 1/3 egg white in the egg yolk paste and stir well

Step 6

Then pour it all back into the egg whites and continue to stir until smooth and smooth

Step 7

Pour into the mold, I used the Yangchen toast mold, pour 8 points full, and there is still a part of the batter left in the oval non-stick mold, which is only half the height

Step 8

Put 1.5 cm of water in a large baking tray, put the mold in the water, if it is a live bottom mold, wrap it in tin foil, put it in a preheated oven at 120 degrees for 100 minutes, bake slowly at low temperature, and the top will not crack

Step 9

Bake it and simmer it in the oven until room temperature before taking it out to avoid collapsing

Step 10

Rectangular model

Step 11

Let’s have a piece, it’s delicious, and it’s more fragrant to eat in the refrigerator overnight

Step 12

Cross-section

Step 13

Cut into your favorite shape

Step 14

My pumpkin puree is not delicate, and those who pursue a more delicate taste can whip the pumpkin puree into a paste with a food processor