Pumpkin Chiffon Cake
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The pumpkin is steamed in advance and ready for other ingredients.
2. Beat the eggs into the pumpkin puree and add sugar.
3. Stir evenly without particles.
4. Add corn oil.
5. Sift the low powder and add to the egg yolk paste.
6. Stir until there are no particles.
7. Add a few drops of vinegar to the egg whites, add sugar, and stir at low speed.
8. Add sugar for the second time and stir at medium speed for 2 minutes.
9. Add sugar for the third time and stir until neutral foaming.
10. as the picture shows. Stir at medium speed for the third time for 1 minute.
11. Add the egg whites to the egg yolk paste twice
12. Finally, add it to the egg white paste and mix evenly from the bottom up.
13. Cover the mold with greased paper, pour it into the mold, and shake it lightly.
14. Preheat the oven, put it in the oven at 160 degrees, and fire up and down for 50 minutes.
15. Take it out gently, buckle upside down, cool and demould, and cut into pieces.
16. Finished picture.
17. Finished picture.
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