Pumpkin Chiffon Cake
The pumpkin Qifeng cake is golden in color, very appetizing, and tastes very soft and delicate, especially tender.Please adjust the temperature according to the spleen of your oven; The mold is a round 15cm loose bottom anode cake mold made of wunuo purple; Each egg has a shell of 53 grams.
Step 1 . Peel and seed pumpkin, wash and cut into small pieces, and steam over high heat for 15 minutes.
Step 2 . Press the steamed pumpkin into mud with the back of a spoon, and take 60g for standby.
Step 3 . Material drawings.
Step 4 . Separate the protein and egg yolk and put them into oil-free and water-free containers respectively.
Step 5 . Mix pumpkin puree, water and corn oil.
Step 6 . Add egg yolk and beat well with egg whip.
Step 7 . Sift in low flour and beat with egg pump until there is no dry powder.
Step 8 . Add a few drops of lemon juice or white vinegar to the egg white, add fine granulated sugar, and use an electric egg beater to beat it at low speed until it foams wet (that is, lifting the egg beater has a small vertical hook).
Step 9 . Take one-third of the protein cream into the egg yolk paste and mix it evenly with a scraper.
Step 10 . Pour the mixed cake paste into the remaining protein cream and stir well.
Step 11 . Pour the mixed cake paste into the 6-inch round mold, gently shake it a few times, and then shake it hard a few times to shake out big bubbles.
Step 12 . Send it to the lower layer of the preheated oven, and heat it up and down at 145 degrees for 35 minutes.
Step 13 . After baking, put on insulated gloves and take out the cake mold. Vigorously shake the mold on the desktop, and then turn it upside down to cool it.
Step 14 . Demould after cooling.
Step 15 . Cut into pieces and serve.
Step 16 . Finished product drawing.
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