Health benefits
Eggs: Protect eyes and improve eyesight
Pumpkin: Reduce swelling
Ingredients
Eggs ( 4 ) | Pumpkin ( 110g ) |
Pure milk ( 50g ) | Corn oil ( 40g ) |
Granulated sugar ( 60g ) | Low-gluten flour ( 80g ) |
Corn starch ( 10g ) | raisins ( Appropriate amount ) |
Pumpkin How to make chiffon cake
1.Preparation, quantity Good material, cut the pumpkin into small pieces and put it in the microwave for 5 minutes to turn the pumpkin into pumpkin puree!
2.This is how I did it
3.Successful pumpkin puree
4.Separate the egg whites and yolks, place them in a basin without oil or water.Beat the egg whites in three batches and add 2/3 sugar.Beat the egg whites at high speed until they form small peaks.Keep refrigerated for later use
5. Beat the egg yolks with the remaining sugar, add milk and corn oil, and stir evenly
6.Add pumpkin puree
7.Mix evenly
8.Sift in low gluten Flour and cornstarch
9. Stir with a silicone knife and stir evenly
10.After stirring evenly, pour in 1/3 of the protein paste, stir up and down without making circles to avoid defoaming! After it's uniform, pour in 1/3 of the protein paste, stir evenly, and use the same technique!
11.Finally, pour the batter into the egg white basin and stir evenly
12.Pour into the mold and put a few raisins on top.This amount is for an eight-inch cake.I reached ten.Cup cakes are exactly the same size as a six-inch mold, and are baked in small ovens.For cup cakes, the time is 180 degrees and 20 minutes.For six-inch molds, the time is 150 degrees and 40 minutes.For 8-inch molds, the time is 150 degrees and 50 minutes.You can Control the temper of your home oven! The six-inch to eight-inch mold needs to be stun twice to exhaust when entering and exiting the furnace! Let the cup cool before eating.It will be soft when eaten hot, but it still tastes good!
13.In the oven
14.The finished product is a little cracked, but the taste is still good
15.Opening and breaking effect, nutritious and delicious
Tips
This pumpkin is not crushed in a blender.It is eaten at home.The nutrients are the same, so this step is omitted, so you can see the pumpkin fiber when you break it open! This amount is for an eight-inch cake.I made ten cup cakes, which fit perfectly into a six-inch cake.I baked them in small ovens.The cup cake time is 180 degrees and 20 minutes, and the six-inch cup cake time is 150 degrees and 40 minutes.For freshly baked cup cakes, if it is an 8-inch mold, the time is 150 degrees and 50 minutes.You can control the temperament of your own oven! The six- to eight-inch mold needs to be stun twice to exhaust when entering and exiting the furnace! Let the cup cool before eating.It will be soft when eaten hot, but it still tastes good!
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