Super Q-Run Pumpkin Chiffon

Overview

Healthy chiffon with pumpkin added, very moist and moist~

Tags

• baking
• chiffon cake
• cake flour
• corn oil
• egg yolk
• pumpkin puree
• white sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, separate the egg yolks and whites, and the basin containing the egg whites must be oil-free and water-free

   

2. 2 Add 40g of sugar to the egg yolks in 3 batches and mix well

   

3. 3 Add pumpkin puree to egg yolks and mix well

   

4. 4 Add corn oil and mix well, then add milk and mix well

   

5. 5 Add sifted cake flour

   

6. 6 Mix until there are no lumps and fine batter

   

7. 7 Preheat oven to 175 degrees. Add a little salt to the egg whites, add 30g of sugar in 3 batches and beat until wet foaming

   

8. 8 First, take 3/1 of the egg white and mix it evenly with the egg yolk paste. Be careful not to stir in circles. Then take the remaining 3/1 of the egg white and mix with the egg yolk paste evenly

   

9. 9 Pour the mixed egg yolk paste back into the remaining meringue bowl and mix evenly

   

10. 10 Pour into the baking mold, pick it up and shake it gently to remove the air bubbles inside

    

11. 11 Put it in a preheated 175-degree oven and leave it on the lower shelf for 40 minutes. When the time is up, check with a toothpick. If there is no batter stuck, take it out of the oven and invert it. After cooling, unmold it