【pumpkin Sandwich Chiffon】--- Baking with Children

Name: 【pumpkin Sandwich Chiffon】--- Baking with Children
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Low powder; 40g Corn oil; 40g milk; 90g Caster sugar; 50g Pumpkin puree; A few drops Lemon juice; Some Chopped almonds; Some raisin; Some Red dates; Some Longan; Some Sugar beads

by Poetic heart

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Whenever I make baking, if my daughter is at home, she always likes to circle around me. At the beginning, even if she handed me a spatula and a baking tray, she felt very happy. Later, she often asked for bread shaping or cake batter, and every time she spoke, I let her do it. Slowly, now I am getting more and more proficient in doing it. This time, this pumpkin chiffon was basically done by her. I'll guard her by the side. Because the time to mix the cake batter was a little longer, the egg whites defoamed a bit, so I helped to mix it later. But the finished product is still very soft. If you do it yourself, health, hygiene, and nutrition are the most important.

Seeing her little hands, making egg whites and making cakes, and still so attentive, there is an indescribable feeling. "

【pumpkin Sandwich Chiffon】--- Baking with Children

1. Eggs, corn oil, milk, low powder, sugar (these are also the ingredients for original chiffon).

【pumpkin Sandwich Chiffon】--- Baking with Children recipe

2. The filling material used in pumpkin puree and pumpkin chiffon. (Among them, almonds, red dates and longans must be cut into small cubes)

3. The yolk and egg white are separated and put into oil-free and water-free containers. Add 30 grams of caster sugar to the egg yolk.

4. Stir until the sugar melts.

5. Add corn oil and mix well.

6. Add milk and stir well.

7. Add pumpkin puree.

8. Stir well.

9. Sift in low powder.

10. Use a spatula to stir up and down, cut and mix evenly to form an egg yolk paste.

11. Add a few drops of lemon juice to the egg whites, stir at low speed until the fish eyes are soaked, and then add 60 grams of sugar in 3 times and beat until stiff foaming.

12. Take 1/3 of the egg white and add it to the egg yolk paste.

13. Cut and mix evenly with the above-and-down mixing method.

14. After stirring, pour it back into the egg whites.

15. Cut again and mix evenly to form a delicate cake batter.

16. Pour half of the cake batter in the cake tin first, and then sprinkle a layer of various dried fruits to make the filling.

17. Then pour the remaining half of the cake batter and smooth the surface, then pick up the mold and shake it twice to eliminate the big bubbles in the cake batter.

18. Sprinkle a layer of sugar beads evenly on the surface for decoration.

19. Put it in the preheated oven at 180 degrees for about 50 minutes. (The temperature of my oven is a bit low, the specific temperature and time are subject to the oven that suits you)

Tips:
Poetry heart phrase:

1: The pumpkin puree for pumpkin chiffon should be golden old pumpkin, so the color is better.

2: Pumpkin puree means that the pumpkin is peeled and cut into pieces. After being steamed in the pot, take it out while hot and put it in a bowl, and press it into puree with a spoon.