Pumpkin Chiffon Cake
1.
First, you need to prepare a few things in advance:
Peel the pumpkin, remove the flesh and cut into pieces, boil it in water, drain the water, mash it and mash it for later use (push a little milk for pumpkins with low water content)
Separate the egg yolk and egg white, and put the egg white in the frozen layer for 10 minutes
2.
After the egg yolks are beaten, slowly add corn oil and stir until a viscous paste
3.
Pour in the pumpkin paste and mix well
4.
Sift in low-gluten flour and mix well
5.
Stir until you can't see the flour
6.
Pour the egg whites into the egg beater
7.
Whip the egg whites to a coarse foam state, add one-third of the egg whites and use granulated sugar to beat at high speed
8.
Whip until the egg whites have lines, add one third of the egg whites and use sugar to beat at high speed
9.
Whip until the egg whites appear wet and foam, then add the last egg white sugar, and beat at low speed to dry foam
10.
Raise the egg beater and a small sharp corner appears (preheat the oven 170 degrees at this time)
11.
Pour half of the egg whites into the egg yolk paste, and stir evenly according to the cutting or mixing method
12.
Pour the egg yolk protein paste back into the remaining egg whites
13.
Stir evenly according to the cutting or mixing method
14.
Pour the mixed batter into the mold from one side
15.
The mold vibrates on the table a few times and produces big bubbles
16.
Put it in the preheated oven at 170 degrees and bake for 35 minutes
17.
Shake the mold a few times immediately after it is out of the oven, and release the hot air and release it after cooling for 1-2 hours
Tips:
Pumpkin is really a magical thing. Whether it is making bread or cake, it is very delicious, and the color is very natural, very golden and very appetizing. This pumpkin chiffon is so soft to the sky, it is so delicious. The taste is very delicate and it feels very tender. It doesn't make you choke when you eat it. It is great for breakfast or afternoon tea.
The mold used is a 17cm heightened hollow chiffon mold, and this content can also be replaced with a 18cm hollow ordinary chiffon cake mold.
