Soft, delicate, golden and attractive--Pumpkin Chiffon
Overview
I forgot about the pumpkin I bought from the supermarket when I put it in the refrigerator. I found it when I was cleaning out the refrigerator today and I quickly took it out and destroyed it. It just so happens that the little fat girl is clamoring for cake, so let’s make a pumpkin chiffon! The cooked chiffon was soft, delicate, golden and attractive. I liked it from the bottom of my heart at first sight. Even people in my family who don’t like pumpkin couldn’t help but break off piece after piece and said: It’s so delicious. Paired with a little bit of jam, the taste is amazing. She couldn't wait for me to take the photo, so the little fat girl took this piece for herself, and couldn't wait to put it in her mouth... Doesn't such a golden chiffon look particularly tempting? Come to Misu’s house and try it!
Tags
Ingredients
Steps
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Peel and flesh the pumpkin, steam it, decant the water, take 80 grams, press it into a fine pumpkin puree, and let it dry for later use.
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To separate egg whites and egg yolks, the container containing the egg whites must be clean, water-free and oil-free. Add 15 grams of sugar to the egg yolks and beat evenly.
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Add corn oil and mix well.
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Add pure milk and mix well.
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Add the cooled pumpkin puree and mix thoroughly.
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Mix the flour and cornstarch and sift into the egg yolk batter.
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Stir evenly using the up and down method.
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Add lemon juice to the egg whites, add 15 grams of sugar in three batches and beat.
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Preheat the oven to 160 degrees. Spoon one-third of the egg white batter into the egg yolk batter and mix gently evenly.
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Pour the mixed 9 into the remaining two-thirds of the protein paste, and gently stir evenly.
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Pour into the mold and gently tap out any large air bubbles.
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Put it in the oven at 160 degrees, middle layer, heat up and down, for about 40 minutes, turn it upside down immediately after taking it out, let it cool completely and then unmold it.
