Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

Introduction:

"This pumpkin was sent by my neighbor in autumn. I haven't eaten it all the time. The main reason is that it's too big to eat at one time. It will be broken soon after being cut. A few days ago, I found that this pumpkin has wilted, so I need to eliminate it as soon as possible. It is estimated that these two days are pumpkin recipes..... Today, I made a Chifeng cake with pumpkin. It tastes good and very soft. And it's nutritious. It's a good partner for breakfast and afternoon tea. "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel the pumpkin and cut it into small pieces. Put it into the microwave steamer and heat it for 5 minutes.

Step 3: take it out and press it into mud with a spoon to make pumpkin mud.

Step 4: take 100g pumpkin puree, add 20g sugar, salad oil and milk.

Step 5: mix well.

Step 6: add egg yolk to pumpkin puree.

Step 7: after mixing, sift in the low powder.

Step 8: cut and mix evenly until there are no granules.

Step 9: add a few drops of lemon juice to the egg white and beat until thick.

Step 10: add 40g sugar three times. Whisk until dry foaming.

Step 11: cut the beaten egg white into yolk paste in 3 times.

Step 12: cut and mix well to make cake paste.

Step 13: pour the cake paste into the mold and knock off the bubbles. one thousand four hundred and fifteen

Step 14: put into oven 160 ° for 40 minutes.

Step 15: turn it upside down and let it cool.

Step 16: cool and demould.

Materials required:

Eggs: 3

Low gluten flour: 80g

Sugar: 60g

Pumpkin puree: 100g

Milk: 30g

Salad oil: 30g

Salt: 2G

Note: I personally like to eat a bit thick pumpkin mud, if you want pumpkin mud more delicate, you can sieve.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor