【taizhou】banana Pumpkin Chiffon Cake (low Sugar and Low Oil)
1.
The pumpkin is peeled and seeded, sliced, and steamed in a steamer, then pureed with a food processor. The pumpkin is beautiful in color and tastes very good.
2.
The egg yolk is separated from the egg white, and the egg white should be water-free and oil-free. After the egg yolks and white sugar are fully beaten, add rice bran oil and beat thoroughly until emulsified
3.
Add pumpkin puree and stir well
4.
Sift in the flour
5.
Use a spatula to make the egg yolk paste
6.
Add a few drops of white vinegar to the egg white, add white sugar in two portions and beat with a whisk until dry and foamy
7.
Take 1/3 of the meringue into the egg yolk paste and stir in an irregular manner with a rubber spatula
8.
Pour the stirred batter into the remaining meringue
9.
Stirred cake batter
10.
Pour it into a baking tray with greased paper, and use a spatula to smooth it out (in fact, it hasn't been smoothed yet)
11.
Banana slices and put on the cake batter
12.
Put it into the preheated oven, the middle and lower level, the upper and lower heat 125 degrees, 40 minutes
13.
Take out the baked cake and place it upside down on the grill to cool, and tear off the oily paper on the back.
14.
Pumpkin is really a natural coloring agent. Look, the color is super beautiful
15.
Here's another one, the food is well received
Tips:
1. After the pumpkin is steamed, there is less moisture and no other liquids such as milk are added, so the amount is more. The specific amount depends on the dryness and wetness of the pumpkin puree.
2. The temperature during baking is adjusted according to the actual situation of the personal oven.
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