Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Pumpkin puree ( 80g ) | Low-gluten flour ( 80g ) |
Milk ( 40g ) | Corn oil ( 40g ) |
Eggs ( 4 ) | Lemon juice ( a few drops ) |
| Put fine sugar into the egg yolk ( 20 grams ) | Fine Put sugar in the egg whites ( 60 grams ) |
How to make pumpkin chiffon
1.Steam the pumpkin and crush it into puree for later use
2. Beat the egg white and egg yolk into two blanks respectively oil and water in a clean basin
3.Put sugar into the egg yolks and beat well, then add milk in turn.Beat the corn oil with a whisk and then add the sifted pumpkin puree
4. Add the pumpkin and mix well, then add the sifted low-gluten flour
5.Then use a rubber knife to copy Evenly distribute and set aside for later use
6. Next, beat the egg whites and add a few drops of lemon juice to the egg whites., beat until big bubbles appear, add sugar for the first time
7.Continue to beat until patterns appear., add sugar for the second time
8.Continue to beat until the texture is clear and add sugar for the third time p>
9.Continue to beat until hard foam is formed.Lift the egg beater to pull out straight sharp corners, and the egg whites It’s ready
10. Mix one-third of the egg white into the egg yolk basin and turn it over Mix well
11.Pour the egg yolk into the egg white basin and stir evenly
12. Stir the cake batter evenly until it becomes sticky
13.Pour it into an 8-inch mold, lift it up and put it down a few times, and bake it in the middle and lower racks of a preheated 170-degree oven for about 50 minutes
14.Time is up, the delicious cake is out of the oven
15.Invert and let cool
16.Removal
17.Cut into pieces and enjoy
Tips
Never beat when mixing the batter When mixing, stir from the bottom up.The pumpkin puree must be sieved.This is the key to making a delicate cake.Although it is a bit troublesome, it cannot be ignored.
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