Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

1. Peel the pumpkin and steam it in a pot.

2. The yolk and egg white are separated into a basin without water and oil.

3. Add the white sugar to the egg whites at one time, and stir until hard foaming and the meringue forms small hooks.

4. Add pumpkin puree and corn oil to the egg yolk. Whisk evenly with a whisk.

5. Sift in low-gluten flour and mix well

6. Take one-third of the egg white paste, put it in the egg yolk paste, and mix it evenly by cutting and mixing

7. Pour the egg yolk paste back into the egg white paste, and mix it evenly with a cutting and mixing technique. Don't make circles!

8. Pour it into the mold and smooth it out and shake it twice.

9. Put it in a preheated oven at 150 degrees, bake the middle layer for about 40 minutes

10. Take out the toasted bread and let it cool.

Tips:

Pumpkin puree is best pureed with a food processor.
Adjust the temperature appropriately according to the temperament of your own oven