How to make pumpkin cup chiffon cake

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  1. Cut pumpkin into thin strips

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  2. Prepare 248 ml Milk

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  3. Add the pumpkin strips and milk to the food processor and beat into a paste

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  4.Use egg white separator to separate egg white and egg yolk

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  5.After separating the egg yolk, put the egg white in the refrigerator first

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  6.Add 10 grams of sugar and 10 grams of corn oil.If you like more oil, you can add 15 grams of corn oil

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  7. Stir evenly with a hand whisk until the oil and egg yolk are fully integrated, then add the pumpkin paste and stir quickly, then sift in 120 grams Flour, stir until there are no flour lumps

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  8. Start beating the egg whites with an electric whisk.Add a total of 30 grams of white sugar in three batches.Add 10 grams of white sugar when the protein becomes fish-eye bubbles for the first time.Add another 10 grams of white sugar when a big curve appears for the second time.Add the last 10 grams of white sugar when a small right angle appears for the third time.

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  9. First add one-third of the egg whites to the pumpkin paste, stir evenly, and then Add the remaining two-thirds of the egg whites and mix again

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  10.From 10 cm Pour the cake batter into the paper cup from a high position.If you are not skilled, you can pour the cake batter into the paper cup and use the decoration bag to squeeze it into the paper cup.It is better to be nine minutes full

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  11. Preheat the oven at 200 degrees, then 180 degrees for 10 minutes, then turn to 150 degrees and bake for 30-35 minutes (each brand's oven temperature has its own The temperature can be adjusted according to the temperament of your own oven.My oven is Changdi 25B)