Pumpkin Chiffon Cake
1.
Peel the pumpkin and cut into small pieces. (I use a small green pumpkin, which has little water. It can be peeled easily with a paring knife.)
2.
The pumpkin is steamed, pressed into a puree, pour milk, corn oil and sugar and mix well.
3.
Add egg yolks in portions and mix well.
4.
Sift in the flour.
5.
Stir until there are no particles.
6.
Put the egg whites in white vinegar or lemon juice, add sugar in three times and beat until dry and wet. (When you lift the egg beater, the egg white on the egg head is a small upright tip, but the tip is a bit curved.)
7.
Put 1/3 of the egg whites into the egg yolk paste and stir evenly.
8.
Pour back into the remaining 2/3 egg whites.
9.
Stir evenly.
10.
Pour into a 10-inch hollow mold, flatten the surface with a scraper, and shake it lightly to produce large bubbles.
11.
Put it in the preheated oven, and bake at 310F/155C for 60 minutes.
12.
Shake vigorously out of the oven and let it cool down.
13.
After cooling off, he didn't shrink back much. This amount is a little bit too much, and the mushroom heads are grilled. I think 8 eggs will do.
14.
Use a small knife to draw a circle around the side to demould. Experts can also demould with bare hands. I don't have such a high level of knowledge and can only use a knife. 😀
15.
It happens to be afternoon tea to entertain friends.
16.
Full of flexibility. Press it down with your hands. . .
17.
Bounce back immediately. 🤗
