Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 90g ) | Corn starch ( 15g ) |
Pumpkin puree ( 150g ) | Eggs ( 5 ) |
Corn oil ( 45g ) | Milk ( 20g ) |
Fine sugar (egg egg white) ( 55g ) | Fine sugar (egg yolk) ( 25g ) |
Lemon juice ( A few drops ) |
How to make pumpkin chiffon cake
1.Picture of the finished product.
2. Peel the pumpkin, wash it and cut into small pieces.
3.Put it into the pot and steam until cooked.
4. Press the steamed pumpkin into puree and let it cool.(Drain the water from the pumpkin)
5.Separate the eggs and put them in The container must be water-free and oil-free.
6. Take a large bowl, add milk, corn oil and 25 grams of fine sugar and stir Evenly.
7.Sift in the mixture of low-gluten flour and cornstarch.
8. Stir evenly and add the egg yolk.
9. Stir evenly and add pumpkin puree.
10.This is a batter that is evenly stirred, smooth, delicate and flowing.(Preheat the oven to 150 degrees)
11. Add lemon juice to the egg whites and use an electric egg beater Dismiss.
12. Beat the egg whites until bubbles appear, add one third of the sugar and continue beating.
13. Beat the egg whites until they start to become thick and have lines and add one third of the sugar.
14. Continue to beat until the texture becomes deeper.Lift the egg beater and pull out a short curved hook.Add the last bit of sugar.
15.Continue to beat until dry foam, that is, when you lift the egg beater, you can pull out short The small sharp corners are enough.
16.Put one-third of the meringue into the egg yolk paste, use a spatula from the bottom to the bottom Stir evenly on top.
17. Pour the evenly mixed egg yolk paste into the remaining meringue.Use the same technique to stir evenly.
18. Pour the batter into the mold and hold the mold with your hands and shake it twice on the table , and use a bamboo skewer to draw a Z character to eliminate the bubbles inside.
19.Put it into the lower layer of the preheated oven and bake at 150 degrees for 40-50 seconds minute.
20.After coming out of the oven, hold the mold with your hand and shake it twice on the table and then turn it upside down immediately Let cool and unmold.
21.Picture of the finished product.
22.Picture of the finished product.
Tips
Pay attention to the mixing method, from bottom to top.Similar to the method of stir-frying, do not draw circles to prevent the egg whites from defoaming.The temperature and time of the oven are subject to the temperament of your own oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
