Pumpkin Chiffon

Pumpkin Chiffon

by Eyebrows-Grid

5.0 (1)







One of the happiest things about baking is to use seasonal ingredients to make a variety of delicious dishes. Pumpkins are on the market. Seeing the golden pumpkins in the vegetable market, I immediately thought of pumpkin chiffon. Lots of pumpkin puree, super delicious"


Pumpkin Chiffon

1. Separate the egg white and the yolk. Add corn oil and milk to the egg yolk;

Pumpkin Chiffon recipe

2. Beat the egg yolks, milk and corn oil evenly;

Pumpkin Chiffon recipe

3. Add the steamed pumpkin, cut and mix thoroughly;

Pumpkin Chiffon recipe

4. Sift in low powder;

Pumpkin Chiffon recipe

5. Add a little salt and lemon juice to the egg white, add sugar in three times, and beat until stiff foaming;

Pumpkin Chiffon recipe

6. Add part of the egg white to the egg yolk pumpkin batter, cut and mix evenly;

Pumpkin Chiffon recipe

7. Mix all the egg whites and egg yolk pumpkin batter, and pour them into the mold;

Pumpkin Chiffon recipe

8. Put it into the pre-heated oven, Changdi Baking man CRTF32K up and down the tube at 150 degrees for 60 minutes.

Pumpkin Chiffon recipe


1. Please refer to your own oven for specific time and temperature;
2. As the water content of pumpkin is different, milk can be increased or decreased as appropriate;
3. The pumpkin I bought is quite sweet, and there is not so much sugar. You can increase or decrease the amount of sugar according to your taste.


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