1. The pumpkin is steamed in advance and cooled for later use.
2. Peel the pumpkin and use a spoon to press it into a fine pumpkin puree.
3. Separate the egg whites and yolks from the eggs in the cake ingredients into two containers.
4. Add 70g of milk to the egg yolk and mix well.
5. Add corn oil and mix well.
6. Sift in low-gluten flour and mix well in an N shape with a manual whisk.
7. Add pumpkin puree and mix well, being careful not to over-mix. Then wrap it with plastic wrap and set aside for later use.
8. Add a few drops of white vinegar to the egg whites, beat them with an electric whisk until the foam is large, and then add the sugar in 3 times. After the last time, turn to low speed and beat.
9. Until the egg whites are completely beaten, lift the whisk to form a small hard triangle.
10. (At this time, the oven is preheated to 160 degrees) Take 1/3 of the meringue and put it into the pumpkin egg yolk paste, use a rubber spatula to quickly turn from bottom to top and mix evenly.
11. Pour the mixed batter back into the remaining 2/3 of the meringue, and stir again quickly evenly.
12. Pour the cake batter into a square baking pan lined with greased paper. Use a spatula to smooth the surface and shake out bubbles. 160 degrees, 20 minutes. Take out and let cool.
13. To make custard sauce: add sugar to the egg yolk and mix well.
14. Sift in 17g of low-gluten flour and stir evenly in an N shape.
15. Heat the milk on a small fire until the edges bubbling and turn off the heat.
16. Pour into the egg batter while it is hot, and stir evenly while pouring.
17. Filter the well-stirred Casida paste, pour it back into the pot, and heat it over low heat. Stir while heating, turn off the heat until it becomes viscous. cool down.
18. Spread the cooled chiffon cake on the oil paper, put the custard sauce into the piping bag, squeeze it to half the area of the cake, and then spread a thin layer of custard sauce on the remaining area.
19. With the help of greased paper, start to roll up from the more side of the custard sauce, and remove the greased paper after the cake roll is shaped. Enjoy.
Tips:If the steamed pumpkin is relatively dry, increase the amount of milk accordingly, otherwise reduce the amount.
Vanilla seeds or vanilla extract can be added to the custard sauce, and 10g of butter can be added while the heat is turned off at the end to increase the taste and fragrance.
