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
Chinese PinYin : Nan Gua Qi Feng Dan Gao
Pumpkin Chiffon Cake
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