Melon seeds and pumpkin chiffon cake

Overview

Feijuan's Pumpkin Chiffon is very different from Teacher Meng's. It seems to be simpler. Can you say that? The combination of pumpkin and pumpkin seeds, without Teacher Meng’s apple and orange juice. Feijuan's chiffon cake is also made slightly differently. Is Cointreau used for seasoning? It's a pity that this wine is not available, but there is a bottle of brandy, so let's just use brandy. The most obvious difference is that for egg yolk paste, egg yolk is added at the end instead of flour. Does this order have any impact on the results? However, I still habitually added flour without realizing it during operation. I slightly adjusted the method of this pumpkin chiffon. Divide the pumpkin seeds in half and spread them on the upper and lower sides respectively instead of mixing them into the batter. Just because I'm too lazy to roast these little pumpkin seeds, I spread them on the surface and they will naturally be roasted during baking. The crispy nuts on the surface and the soft cake on the inside should be good too. It's really good, and the color is nice, golden. . .

Tags

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

Ingredients

Steps

1. 1 Ingredients: 33g low-gluten flour, 33g pumpkin puree, 12g milk, 1/2 tsp brandy, 33g egg yolk, 66g egg white, 33g fine sugar, 25g pumpkin seeds, 12g corn oil

   

2. 2 Pour milk, corn oil, and brandy into a bowl

   

3. 3 Add pumpkin puree

   

4. 4 Mix well

   

5. 5 Pour in the egg yolk,

   

6. 6 Mix well

   

7. 7 Sift in flour

   

8. 8 Mix into a uniform batter

   

9. 9 Beat the egg whites into rough peaks, add sugar in three batches and beat

   

10. 10 It becomes a 9 distribution state with a small curved hook

    

11. 11 Take one-third of the egg whites and add it to the egg yolk paste

    

12. 12 Mix well

    

13. 13 Return egg white

    

14. 14 Mix well

    

15. 15 Spread half of the pumpkin seeds on the bottom of a 6-inch removable bottom round mold

    

16. 16 Pour in the egg batter

    

17. 17 Flatten the surface and make big bubbles

    

18. 18 Sprinkle the other half of the pumpkin seeds on top

    

19. 19 Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes

    

20. 20 Discount immediately after release

    

21. 21 Turn over after cooling

    

22. 22 Demold

    

23. 23 Cut into pieces