1. First, you need to peel an appropriate amount of pumpkin and cut into small pieces, and steam it for ten to twenty minutes until it is ripe and soft. Press the pumpkin into puree with a spoon while it is hot, and let it cool for later use.
2. Weigh the required materials. Here is pumpkin puree instead of milk. Because pumpkin itself is sweet, the powdered sugar is reduced. Pumpkin puree needs to be cooled before use. Eggs are 65-70 grams in shell.
3. Take two clean containers. The container for the egg white should be oil-free and water-free. Separate the egg white from the egg yolk. Add a few drops of lemon juice to the egg white. Lemon juice can help the stability of the egg white. It is not easy to defoam. White vinegar or tartar instead
4. Fine sugar is added to the egg whites in three times to beat until hard foaming. For details, please refer to my previous recipe. The egg whites should be beaten until the egg beater can be lifted to pull out the firm and delicate sharp corners, which is hard foaming.
5. Preheat the oven to 120 degrees and lower the heat to 160 degrees. Add 7 grams of fine sugar to the yolk of the egg, beat with a whisk at low speed, and then add salad oil and beat well.
6. Add pumpkin puree to the egg yolk and beat well
7. Sift low-gluten flour into the egg yolk paste
8. Use a whisk at low speed to beat evenly or use a spatula to mix until it becomes a particle-free paste. Use the whisk to mix the flour with a friend before you beat it, and then turn it on and off to beat it evenly. Don’t continue to stir it to prevent the batter from becoming gluten and affecting the taste of the cake
9. Add one-third of the beaten egg white to the pumpkin yolk paste and mix well
10. Pour the mixed batter back into the remaining egg whites and mix evenly
11. Mix the cake batter, as shown in the picture
12. Pour the cake batter into a six-inch cake mold, lift the cake mold and the countertop level to shake a few times, tighten the pre-heated oven, heat up to 120 degrees and lower to 160 degrees for 20 minutes, then adjust the upper and lower heat to 150 degrees and continue to bake for 20 minutes.
13. After being out of the oven, please drop it a few times and buckle immediately, and demould after cooling
14. Jin Cancan is very beautiful and well organized
15. Pumpkin Chiffon Cake
Tips:1: There are several reasons for the cake collapse, either too much liquid, or the egg whites are not in place, or defoaming, or not cooked. Don't think that what you think is what you think, you think that your steps are correct, really Are all right?
2 How can the egg white be considered to be sent in place? It is not enough that the egg beater cannot be buckled off. It must be hit until the egg beater is lifted to pull out the hard and delicate sharp corners. Pay attention to the stiff, not bent, or soft;
3 How can we avoid defoaming when mixing the egg yolk paste? Be careful not to stir and stir in circles. You should turn over and over like a spatula, or cut around, or cut and flip. Fast action
4: How can we bake a non-cracked chiffon cake? In fact, cracking is also the reason for the cake to send well, but if the cracking is too serious, there must be a problem, that is, the heating temperature is too high, because several temperatures have been tested to bake They are all cracked, so adjust the heat to 120°C and 160°C to bake. After 20 minutes, adjust to 150°C and continue to bake for 20 minutes, so that you can bake a chiffon cake without cracking. You can refer to it.
