Pumpkin Chiffon

Overview

A super moist chiffon that is so soft that you can’t hold it up. The formula is for one 15cm hollow of Wunuo. Tips include the formula for 18cm hollow

Tags

• baking
• cake flour
• corn oil
• egg yolk
• pumpkin puree
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Peel the pumpkin, cut into small pieces, steam until cooked, press into puree and set aside

   

2. 2 Separate the egg yolk and egg white, cover the egg white with plastic wrap and put it in the refrigerator in advance to freeze until the edges are ice slag. Preheat the egg yolk to 160 degrees in the oven. Add sugar and pumpkin puree and stir evenly with a manual egg beater

   

3. 3 Add corn oil,

   

4. 4 Add milk and mix well

   

5. 5 Sift in the flour,

   

6. 6 Stir in a zigzag pattern until there is no dry powder, and use a spatula to stir until a fine and smooth batter is formed

   

7. 7 Take out the frozen egg whites and beat them at high speed. When there are thick bubbles in the egg whites, add 1/3 of the fine sugar and continue beating. When the meringue gradually thickens and lines appear, add sugar for the second time and continue beating. When the meringue texture becomes more obvious, add the remaining sugar and continue beating at low speed until the sticky peaks droop

   

8. 8 Take one-third of the meringue

   

9. 9 Mix evenly with egg yolk paste

   

10. 10 Pour the meringue bowl back,

    

11. 11 Continue to mix from bottom to top

    

12. 12 Put the cake batter into the hollow mold

    

13. 13 Shake gently to distribute the batter evenly

    

14. 14 Place in the middle and lower racks of the oven and bake at 160 degrees for 36 minutes

    

15. 15 Immediately after taking it out of the oven, lightly shake it and invert it onto a wine bottle to cool

    

16. 16 After cooling, carefully peel off the mold from all sides of the cake with your hands, or use a demoulding knife to remove it