Pumpkin Chiffon

Pumpkin Chiffon

Overview

Pumpkin contains vitamins and pectin. Pectin has good adsorption properties and can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a detoxifying effect. Protect the gastric mucosa and aid digestion: The pectin contained in pumpkin can also protect the gastric mucosa from being irritated by rough food and promote ulcer healing. It is suitable for

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Ingredients

Steps

  1. Peel and slice the pumpkin, cover with plastic wrap and steam in a steamer

    Pumpkin Chiffon step 1

  2. After steaming, sift it into puree (you can also use a food processor, which is more delicate), take 140 grams and set aside

    Pumpkin Chiffon step 2

  3. Sift 90 grams of low-gluten flour twice and set aside

    Pumpkin Chiffon step 3

  4. Separate the four yolks from the whites of the eggs (if you like to weigh them, take 80 grams of egg yolks and 160 grams of whites), and beat the egg yolks with a manual egg beater

    Pumpkin Chiffon step 4

  5. Add 25 grams of milk and 60 grams of corn oil and mix well

    Pumpkin Chiffon step 5

  6. In this step, remember to beat until the milky white state where no oil is visible

    Pumpkin Chiffon step 6

  7. Add 140 grams of pumpkin puree and mix well

    Pumpkin Chiffon step 7

  8. Add 90 grams of sifted low-gluten flour and use a manual egg beater to make a "Z" shape until the batter is grain-free

    Pumpkin Chiffon step 8

  9. Add a few drops of lemon juice to 160 grams of egg whites and beat with an electric mixer until coarse foam forms, then add 20 grams of fine sugar and continue beating

    Pumpkin Chiffon step 9

  10. When the egg whites are creamy, add 20 grams of fine sugar for the second time and continue to beat

    Pumpkin Chiffon step 10

  11. When the egg whites have clear lines, add 20 grams of fine sugar for the third time and continue beating

    Pumpkin Chiffon step 11

  12. The beaten egg whites are fine and shiny and can be drawn into sharp corners

    Pumpkin Chiffon step 12

  13. Take one-third of the meringue and mix it with the egg yolk batter with a rubber spatula

    Pumpkin Chiffon step 13

  14. Mix well and then pour it into the bowl of meringue and continue to mix with the remaining meringue (in order to prevent the cake batter from defoaming, do not stir in circles, but use the turning and cutting technique)

    Pumpkin Chiffon step 14

  15. Pour the evenly mixed cake batter into an eight-inch hollow mold. Press the hollow column with your hands and shake it lightly for a few times. Place it in a preheated oven at 170 degrees and bake for 38 minutes in the middle and lower layers

    Pumpkin Chiffon step 15

  16. After taking it out of the oven, shake the mold at a height of 40 cm from the table

    Pumpkin Chiffon step 16

  17. Immediately use a bottle and pour it until cool

    Pumpkin Chiffon step 17

  18. Unmold and cut into pieces and enjoy!

    Pumpkin Chiffon step 18

  19. Pumpkin chiffon cake is softer and cottonier than ordinary chiffon cake, try it now!

    Pumpkin Chiffon step 19