Health benefits
Eggs: Protect eyes and improve eyesight
Pumpkin: Reduce swelling
Ingredients
Eggs ( four ) | Pumpkin ( 80g ) |
Salad oil ( 50g ) | White sugar ( 50g ) |
Low-gluten flour ( 90g ) | Salt ( 1g ) |
Baking powder ( 1g ) | White vinegar ( 2 drops ) |
Milk ( 50g ) |
How to make pumpkin chiffon cake
1. Steam the pumpkin for 5 minutes and press it into a puree with a spoon
2. Separate the egg whites and egg yolks, and mix the pumpkin puree, egg yolks, milk and salad oil evenly.
3.Sift in low-gluten flour, salt, and baking powder, and stir evenly until there are no particles
4. Drop white vinegar into the egg whites, beat until fish eyes are filled, add 1/3 white sugar, divide Add sugar three times and beat until straight.
5. Stir the beaten egg whites and egg yolk paste evenly, be careful not to draw circles to avoid Defoaming.
6.Pour into the cake mold and shake it a few times to release big bubbles.
7. Preheat the oven to 160 degrees for 5 minutes and bake in the oven for 40 minutes.
8. After baking, shake it a few times, turn it upside down to cool, and remove from the mold.
Tips
The meringue and egg yolk paste must be mixed, cut and mixed, do not stir, and be sure to shake a few times after baking to avoid collapse.When the time is up, insert a toothpick and it will be truly cooked if there is no sticky residue.Otherwise, bake for a few more minutes.
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