Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

Introduction:

"In pumpkin season, my mother-in-law bought a pumpkin that day and made a pile of pumpkin food. This is one of them."

Production steps:

Step 1: slice the pumpkin and cook it,

Step 2: separate the egg yolk, make sure that the basin containing egg white is free of water and oil, beat the egg yolk until there are small bubbles with egg beater, and then add 20g sugar

Step 3: continue to beat. When the protein begins to thicken, add another 20 grams of sugar

Step 4: continue to beat again, and add 20 grams of sugar when the surface of the protein has lines

Step 5: whisk the egg white until the egg beater has a small vertical sharp angle

Step 6: add five egg yolks and sugar to mix well

Step 7: add oil

Step 8: drink the boiled pumpkin water and mash it

Step 9: add pumpkin puree and mix well

Step 10: sift the flour, add it into the yolk paste several times, stir well

Step 11: add 1 / 3 protein and stir well

Step 12: pour the egg yolk paste back into the albumen bowl and mix well

Step 13: add some crushed almonds and pour them into the mould. Put the mould on the table and knock it gently. Shake out big bubbles and put them into the preheated oven. 160 degrees up and down the fire for 30 to 35 minutes, take out the baked cake and immediately put it on the cooling rack to cool

Materials required:

Eggs: five

Low gluten flour: 85g

Fine granulated sugar: 80g

Vegetable oil: 40g

Pumpkin: 60g

Note: 1 pumpkin has water, do not add milk, 2 pumpkin has sweetness, sugar can be reduced, I am afraid of fat, sugar is usually less, 3 turn mixed egg yolk to drink protein, from the bottom up, like fried vegetables, never circle stirring, in order to avoid protein defoaming

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: sweet