Eight Inch Pumpkin Chiffon

Name: Eight Inch Pumpkin Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces about 160g protein; 5 pieces about 80g yolk; 60g (put into egg whites) Caster sugar; 90g Low-gluten flour; 100g Pumpkin puree; 50g Salad oil; 4 drops Lemon juice (or white vinegar)

by Bitan Yohe

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pumpkin is rich in carotene and vitamin C, which can invigorate the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two types of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcers and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, thereby strengthening the bones The power of the muscles has a certain preventive effect on common diseases such as childhood rickets, adolescent myopia, and middle-aged and elderly osteoporosis.

The bile secreted by pumpkin can promote gastrointestinal motility and help food digestion. At the same time, the pectin in it can protect people from the stimulation of rough food and protect our gastric mucosa.

There is also a kind of "cobalt" component in pumpkin, which has the effect of nourishing blood after eating. Pumpkin is rich in vitamins A, b, c and minerals, 8 essential amino acids and essential histidine for children, soluble fiber, lutein and trace elements such as phosphorus, potassium, calcium, magnesium, zinc, silicon and so on. Modern nutrition and medicine show that eating more pumpkin can effectively prevent and treat high blood pressure, diabetes and liver disease, and improve human immunity.

This is the nutritional value of the pumpkin produced by Baidu. When making this pumpkin chiffon, the main purpose of making this pumpkin chiffon is to relieve the greedy little Yang who has just been ill.
He took a bit of the finished cake before he could take a photo. As a result, there were two little fingerprints on the surface, please ignore it! "

Ingredients

5 pieces about 160g Protein
5 pieces about 80g Yolk
60g (put into egg whites) Caster Sugar
90g Low-gluten Flour
100g Pumpkin Puree
50g Salad Oil
4 drops Lemon Juice (or White Vinegar)

Eight Inch Pumpkin Chiffon

1. Peel the pumpkin and steam it, put it into a fresh-keeping bag and use a rolling pin to roll it into a puree, weigh 100 grams out

2. Put 20 grams of fine granulated sugar into the pumpkin puree, stir evenly, and melt the sugar with the remaining temperature of the pumpkin puree

3. Add 50 grams of salad oil and mix well, so that the salad oil and pumpkin puree are completely mixed evenly

4. Separate the eggs, add the separated egg yolks to the pumpkin puree one by one, and mix well

5. Mix the pumpkin puree with the egg yolk

6. Add in the sifted low-gluten flour and stir evenly from irregular directions

7. The mixed egg yolk roux, 100 grams of pumpkin puree feels a little thicker than 60 grams of milk

8. Pour a few drops of white vinegar into the egg whites (the bowl containing the egg whites must be oil-free and water-free)

9. Beat the egg whites at low speed until the fisheye bubbles, add 1/3 of the sugar

10. Beat egg whites at medium speed until thick, add 1/3 sugar

11. Continue to beat the egg whites until Shan Baihu is slightly more delicate, about 6.7 distributed, and add the last 1/3 of the sugar

12. Continue to beat the egg whites until the egg whites are lifted, the egg whites appear upright at a small right angle, and the finishing is complete

13. Take 1/3 of the meringue and put it in the egg yolk paste, and stir evenly with a rubber spatula

14. Pour the mixed batter into the remaining 2/3 meringue. At this time, the oven can be preheated up and down to 140 degrees

15. Pour the cake batter into an 8-inch round mold and drop it a few times from top to bottom to shake off the bubbles. At this time, I think the batter of 100 grams of pumpkin puree is indeed thicker than the batter of 60 grams of milk, so the bubbles are more difficult to shake out.

16. Put it in the preheated oven, and bake at 140 degrees for 25 minutes, and at 170 degrees for 20 minutes. I originally set it to bake at 170°C for 25 minutes. At 20 minutes, some small cracks appeared on the surface of the cake, and the color was a bit heavy, so I took it out in advance. This is probably because the batter is thicker. Next time, add 20 grams of pumpkin puree to see if it cracks again. After taking out the cake, slap it twice, and immediately buckle it upside down on the baking net, and let it cool completely before it can be demoulded.

Tips:
1. The water content of the steamed pumpkin puree is different. You should adjust it according to the situation. If it feels thicker than the original chiffon batter, you can add a little more pumpkin puree to the egg yolk paste when the egg whites are not mixed.

2. The bowl containing the egg whites and egg yolks must be clean, oil-free and water-free, otherwise the egg whites cannot be beaten, and even if they are beaten, they will defoam when the batter is mixed afterwards.

3. The temperature of each oven is different, it depends on the situation to adjust the temperature of the oven.