How to make pumpkin chiffon cake

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  1.Peel and slice pumpkin

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  2.Microwave for 10 minutes until the pumpkin is cooked

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  3.Put it in a basin and use a spoon to crush it into pumpkin puree

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  4.Separate the egg yolk and egg white, put the egg yolk, milk, corn oil, 30 grams of sugar, salt and pumpkin puree into a food processor, beat well and pour it back into the basin

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  5.Sift in low-gluten flour

• 6.Use a spatula to stir until there are no lumps

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  7.Add two drops of white vinegar to the egg whites, add sugar in three batches and beat until small peaks can be drawn

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  8.Take one-third of the egg whites into the egg yolk paste and mix evenly

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  9. Stir Pour even egg yolk batter into the egg whites

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  10. Stir evenly and pour into the eight-inch mold

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  11. Lift the mold and shake it twice, then sprinkle with black sesame seeds

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  12. Preheat the oven in advance, set the upper and lower tubes to 170 degrees, and bake for about 50 minutes



13.It is slightly cracked, but it does not affect the taste at all, it is soft and delicious

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  14.Invert onto the grill, let cool and remove from the mold, perfect