Pumpkin and chiffon

Pumpkin and chiffon

Introduction:

"This is my first time to do it, and it's very late to finish it, so the finished product is extremely ugly. Let's ignore it. Don't shoot me, but the taste is really good. It tastes sweet and soft. It's good to eat it for breakfast with a glass of milk."

Production steps:

Step 1: peel and cut the pumpkin into pieces

Step 2: press into mud after steaming

Step 3: drain the yolk with a separator

Step 4: add sugar and beat well

Step 5: add corn oil and beat well

Step 6: sift in flour

Step 7: mix well and add the prepared pumpkin puree. Stir well again

Step 8: add a little sugar to the protein

Step 9: Blister

Step 10: a few drops of white vinegar

Step 11: call close to nine

Step 12: add egg yolk paste in three times,

Step 13: mix well

Step 14: Brush corn oil inside the mold

Step 15: pour in the batter and shake it a few times. Oven 160 degrees, bake 40 minutes out of the oven can be inverted

Materials required:

Pumpkin: 90g

Eggs: 5

Flour: 100g

Corn oil: 40g

Sugar: 80g

White vinegar: a little

Note: ① the ratio of egg and sugar is: 20g protein sugar, 60g yolk sugar. ② the pumpkin can also be heated directly in the microwave oven, so that the pumpkin will not have too much water. ③ if the mold with chimney is better, it will help to climb higher and the success rate will be higher

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet