Pumpkin Vs Chiffon Cake Perfection

Pumpkin Vs Chiffon Cake Perfection

1. Prepare all the ingredients and weigh them. This way you won’t be in a hurry during the production process

2. First stir the egg yolks, add corn oil and mix well

3. Add pumpkin puree and mix well

4. Sift in low-gluten flour and mix the flour evenly in a "z" shape. Don't stir in a circular motion to prevent the flour from becoming gluten. Affect the taste of the cake

5. This is the beaten egg yolk paste, set aside for later use

6. The next step is the most important step, which is to beat the egg whites. The egg whites are enough to affect the success or failure of a chiffon cake. The bold and light bowl must be clean, water-free and oil-free. First, add a few drops of lemon juice to the egg whites to remove the egg whites. Beat to coarse foam, also called fish-eye foam, add 1/3 of white sugar, continue to beat at medium speed until wet foaming, add 1/3 of white sugar, continue to beat at medium speed, add all the remaining sugar, turn to slow The speed gear is hit to a short, upright, sharp corner, indicating that the egg whites have been beaten.

7. You can refer to the final state of the egg whites at this time

8. Add the beaten egg white to the egg yolk pumpkin paste three times and stir evenly. Pay attention to the method of stirring. It is best not to stir in a circular motion to avoid defoaming. The method of drawing in a half circle or the "z" shape can be used.

9. Pour into molds and bake at 180 degrees for about 35 minutes

10. If the surface color is too fast during the baking process, the surface can be covered with a layer of tin foil to block the gap between the cake surface and the heating tube.

11. The final product, the egg whites are well beaten, the baked cake does not shrink, does not collapse, and can be very high without additives, it is perfect

Tips:

1: The mixing container should be clean and prevent it from being stained with oil and alkali substances
2: The correct method of beating eggs and the time of beating eggs, when pour the flour and stir, stir evenly to prevent gnocchi
3: The evenly mixed cake batter should be put into the oven quickly to prevent the precipitation of flour particles and affect its softness
4: After the product enters the furnace, do not move too much before it is completely shaped to prevent the dough from collapsing
5: Flexible control of furnace temperature and baking time
6: The cake batter should be filled into the mold seven to eight points full
7: After the mature product is out of the oven, it can be used after cooling down.