Cartoon Pumpkin Chiffon Cake-bear Cake

Cartoon Pumpkin Chiffon Cake-bear Cake

1. Break up the egg yolks.

2. Add corn oil and stir well.

3. Add pumpkin puree and stir well.

4. Add in sieved low powder and mix gently.

5. The mixed egg yolk paste is shown in Figure 5.

6. Add a few drops of white vinegar to the egg whites and beat with a seat whisk until thick.

7. Add 1/3 sugar and continue to beat.

8. Beat to the fine bubble state as shown in Figure 8, then add 1/3 sugar.

9. Continue to beat to the wet foaming state in Figure 9 and add the remaining sugar.

10. When it hits hard foaming, the egg beater is lifted up, showing the state of an upright small triangle.

11. Take 1/3 of the egg white paste and add it to the egg yolk paste, stir evenly.

12. Mix well.

13. Pour the egg yolk paste into the remaining egg white paste.

14. Toss or cut and mix evenly.

15. Place the mold on the baking tray and pour the cake batter. Put it in the oven, heat up and down in the middle, slow baking, 170 degrees, 25 minutes.

16. After being out of the oven, buckle upside down on the grill to cool off. Demoulding.

17. Squeeze the chocolate sauce on the bear's eyes, nose and chest bow.

Tips:

Preparation: 1. Separate the egg yolk and egg whites.

2. Sieving low powder.

3. Sprinkle some water on the surface of the pumpkin slices, microwave for 4 minutes, take out, mash it, and sieve for use.