Pumpkin Chiffon Cake
Introduction:
"For the first time, I tried to make Qifeng with pumpkin, and the effect was good. The amount of water in pumpkin and the cake made were wetter than ordinary Qifeng, and the taste was soft, continuous and delicious."
Production steps:
Step 1: 5 eggs, egg yolk protein separation, protein with a few drops of lemon juice.
Step 2: beat the egg white with a beater until thick, then add sugar (50g).
Step 3: beat the egg white to dry foam. When lifting the beater, the egg white can pull out a small and upright sharp corner.
Step 4: yolk separation.
Step 5: add pumpkin puree into the egg yolk (pumpkin puree: cut the pumpkin into pieces, steam it and beat it into puree with blender).
Step 6: add edible oil and remaining sugar (30g), stir well.
Step 7: add the sifted low gluten powder.
Step 8: gently mix with a rubber scraper.
Step 9: divide the egg yolk paste into the protein and mix well.
Step 10: pour the mixed cake paste into the mold, smooth, shake a few times, and eliminate some bubbles.
Step 11: preheat the oven, bake in the oven, lower layer, 170 ° for 30 minutes.
Step 12: take it out after baking, turn it upside down, let it cool and demould.
Materials required:
Eggs: 5
Sugar: 80g
Low gluten flour: 110g
Pumpkin puree: 160g
Oil: 35g
Lemon juice: a few drops
Note: the baking time and temperature should be adjusted according to your own oven.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Nan Gua Qi Feng Dan Gao
Pumpkin Chiffon Cake
Fried rice with onion and beef. Yang Cong Niu Rou Chao Fan
Wheat germ shortbread. Xiao Mai Pei Ya Nai Su Mian Bao
Fried Perch with Vinegar Sauce. Cu Peng Lu Yu
Sour and sweet taste -- lettuce sweet and sour carp. Suan Suan Tian Tian Hao Zi Wei Wo Sun Tang Cu Li Yu
sour and spicy shredded potatoes. Suan La Tu Dou Si
Shredded lettuce with cold sauce. Shuang Kou Xiao Cai Liang Ban Wo Sun Si