Pumpkin Chiffon Cake-Artifact Flour Recipe

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  1.Prepare Igudao wheat flour and main ingredients

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  2.Weigh the Yigudao wheat flour, then weigh the remaining flours and put them together for later use

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  3.Wash and prepare raisins and white sesame seeds

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  4. Prepare an oil-free and water-free container to hold egg whites, and separate the egg whites and egg yolks

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  5.Add 15 grams of sugar and lemon juice to the egg whites, and beat with a low-speed egg mixer to form small bubbles p>

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  6. Then start the high-speed whisk until it is fluffy, and lift the egg beater to have a sharp tip.Just make sure the corners don’t drip, and set aside for later use

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  7. Add to the egg yolk 15 grams of sugar, corn oil, water, mix well

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  8.Join again Pumpkin puree, start the whisk on low setting and beat evenly

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  9.Use a sieve Sift in the Yigudao wheat flour and other flours, mix well

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  10. Mix until the batter is smooth and fine, add one-third of the meringue, and stir evenly in slow motion (preheat the oven at 180 degrees for 10 minutes at this time)

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  11. Add the remaining meringue and mix in the same way until the batter is smooth and delicate



12.Sprinkle the raisins evenly and cover with batter

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  13.Sprinkle with white sesame seeds and shake to exhaust

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  14.Put it into the bottom layer of the preheated oven and bake at 160 degrees for 45 minutes

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  15.When the time is up, be careful to iron it, immediately take it out and throw it on the pressing table to exhaust, and then put it upside down on the drying net

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  16.After more than 1 hour, you can easily remove the mold

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  17.Finished product picture