Pumpkin Chiffon Cake
1.
Take a section of an old pumpkin, this part has no seeds,
2.
Wash the pumpkin, cut into pieces and steamed
3.
After peeling, use a cooking machine cross knife to mud
4.
Weigh the amount of ingredients needed
5.
The egg yolk is separated from the egg white and packed in a clean, oil- and water-free mixing bucket
6.
Add about 20g soft sugar to the egg yolk and beat well
7.
Add olive oil and beat well
8.
Sift in the low powder twice,
9.
Stir until there are no particles, fine and smooth, and set aside
10.
Add a few drops of white vinegar to the egg whites and beat them with a cook machine: add soft white sugar in portions. Beat to coarse foam state, add 1/3; beat until fine foam, then add 1/3; continue to beat until grained state, add all the remaining sugar, and continue to beat until dry foaming. (Dry foaming: the egg beater is pulled up from the meringue and has sharp corners that can't fall down)
11.
Take one third of the meringue into the egg yolk paste and stir evenly (At this time, the oven opens at 140 degrees to start preheating.)
12.
Take the remaining meringue and mix well without making a circle.
13.
Pour into an 8-inch mold, smooth the surface, tap a few times to shake out bubbles.
14.
Put into the preheated oven, the penultimate layer, 140 degrees for about 40 minutes, 180 degrees for 10 minutes to color
15.
When the time is up, take the cake out of the oven and smash it on the table a few times to shake out the heat inside. (Next time you do it, you can lower the temperature. When my finger touches the center of the surface, I poke a hole.)
16.
Immediately invert, let cool and demould
17.
After cooling, cut into pieces and serve.
Tips:
1. The puree made by steaming pumpkin has different water content, and the dosage depends on the situation. My pumpkin puree is relatively dry.
2. The temperature of each oven is different, it depends on the situation to adjust the temperature of the oven.
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