1. Separate the egg white and egg yolk, put the egg white in a clean container without water and oil, and put it in the refrigerator for later use!
2. Add egg yolk to milk and mix well, add corn oil and mix well, add sugar and mix well.
3. Add pumpkin puree and beat evenly
4. Sift in low-gluten flour
5. Correctly use a scraper to draw the "Zig" and mix evenly. Avoid drawing circles to avoid gluten in the batter.
6. Wrong approach
7. After the egg white is taken out, add a little lemon juice or white vinegar, beat with a whisk until foaming, add 1/3 sugar
8. Beat until thick, add 1/3 sugar again
9. Beat until slight lines appear, add the remaining sugar, turn the whisk to low speed and beat
10. Lifting the whisk, the egg white paste has short and hard small pointed ends, which is the best state for making chiffon cakes, that is, dry foaming!
11. Take 1/3 of the egg white paste and pour it into the egg yolk paste, use a spatula similar to the cooking technique, and stir evenly from the bottom up.
12. Pour the mixed egg batter into the remaining egg white batter, and stir evenly from the bottom up from the bottom with a spatula similar to a stir-fry technique. Note that the technique must be gentle and rapid, and must not be stirred roughly in a circular motion to prevent the egg batter from defoaming.
13. The custard is light and delicate
14. Pour it into the mold from a high place, gently shake out large bubbles, and put it into the third compartment of the preheated oven. (This formula is the amount of 15 cm hollow mold, family members can't eat too much, but the mold is 18 cm, so the finished product does not climb too high, but it still does not affect the appearance and taste)
15. After baking, take it out immediately, shake it a few times on a clean ground, shake out the heat, and let it cool.
16. It can be eaten directly, it can also be glazing with light cream and decorated with cake pieces! Beautiful!
17. Finished product
18. Finished product
