Golden Pumpkin Chiffon Cake
1.
Peel the pumpkin, cut into pieces, and steam it in a steamer or steamer.
2.
After the steamed pumpkin is allowed to cool, it is pureed with a food processor.
3.
Separate egg yolk and protein, and put them into clean, water-free and oil-free egg beaters. Stir the pumpkin puree and salad oil painting "Z" evenly.
4.
Sift in low-gluten flour, draw "Z" with a manual whisk and mix well.
5.
Add the egg yolk and stir well. At this time, the oven can be preheated to 200°C.
6.
Whisk the egg whites at a low speed with an electric whisk at a low speed, and add 1/3 of the powdered sugar.
7.
Then continue to beat with an electric whisk at high speed until the egg whites become a fine foam, and then add 1/3 of the powdered sugar.
8.
Continue to beat with an electric whisk at medium speed until the whisk is shaped like a big hook, and add the remaining 1/3 of the powdered sugar.
9.
Finally, beat at low speed until resistance is obvious, and when the whisk is lifted, the tip is a short, small peak.
10.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
11.
Pour it back into the meringue and continue to stir evenly with a rubber spatula until no trace of egg white is visible and the batter is smooth and delicate.
12.
Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
13.
Put it into the preheated oven, heat up and down at 170°C, and bake for 40 minutes.
14.
After being out of the oven, it shook twice and let it cool down.
15.
It can be demoulded after cooling.
16.
Cut a piece and enjoy the afternoon tea time.
Tips:
1. The skin of the pumpkin must be scraped clean without leaving green, otherwise the color of the mashed pumpkin puree will be ugly.
2. The egg-beating basin containing egg whites must be clean, free of water and oil.
3. When mixing the egg yolk paste and the meringue, remember to use the method of turning and not making a circle to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. After the cake is out of the oven, shake it twice, so that the heat can be shaken out. Remember to knock it out of the mold.
6. The formula is suitable for 1 learn kitchen 6-inch hollow anode cake mold.
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