Pumpkin Chiffon Cake
Introduction:
"Pumpkin is rich in carotene and vitamin C, which can strengthen spleen, prevent gastritis, prevent night blindness, protect liver, make skin tender, and neutralize carcinogens. The Chifeng cake with pumpkin is very beautiful in color and taste
Production steps:
Step 1: prepare the materials, steam the pumpkin in advance and press it into mud
Step 2: add two drops of white vinegar to the protein, add sugar in several times, and beat until dry foaming
Step 3: separate the egg white and yolk, add edible oil into the yolk and stir evenly
Step 4: add pumpkin puree and stir well
Step 5: sift in flour, mix well, pour in proper amount of black sesame, mix well
Step 6: take the egg yolk batter and mix it evenly
Step 7: pour the evenly mixed cake paste into the mold, knock and shake the bubbles inside, preheat the oven at 165 ℃ and bake for 50 minutes
Step 8: turn it upside down and cool it out
Materials required:
Eggs: 2
Flour: 40g
White granulated sugar: 30g
White vinegar: right amount
Pumpkin puree: 80g
Black Sesame: right amount
Edible oil: 20g
Note: 1. Because you don't like the sweet taste, there is no sugar in the yolk, so you can adjust it according to your personal taste. 2. After the cake comes out of the oven, knock a few times on the table to shake out the heat inside, and then turn it upside down to avoid collapse. 3. Pay attention to the method of mixing the cake paste to avoid defoaming. In fact, the protein is sent in place, which can be avoided
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Nan Gua Qi Feng Dan Gao
Pumpkin Chiffon Cake
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