Pumpkin chiffon cake

Preparation of ingredients

35g low-gluten flour

6g milk powder

4g corn starch

35g white sugar

65g pumpkin puree

15g corn oil

20g water

3 eggs ( No small eggs)

Detailed steps

① Prepare the above ingredients, steam the pumpkin and press it into a puree. Add water, corn oil and 5g of white sugar and stir evenly

② Sieve Add low-gluten flour and milk powder, cornstarch in a "Z" shape and stir evenly. Finally, add the egg yolk in a "Z" shape and stir evenly

③Start beating the egg whites. Start the Changdi chef machine in egg beating mode and add white sugar in three batches. Until smooth and smooth, take 1/3 of the meringue and put it into the egg yolk batter, mix evenly, then pour it back into the meringue basin and mix evenly

④ Now start preheating the oven and pour the mixed cake batter on top. Put it into the mold and gently shake out the bubbles. Place it in the preheated Baicui oven at 150 degrees for about 45 minutes.

⑤ If it is full and tall? After you are satisfied with the coloring, you can also cover it with tin foil and take it out of the oven. Shake the mold out. Turn the heat upside down and let it cool completely, then unmold and cut it to see how delicate and soft it is~

Tips

① Use ordinary pumpkin instead of Beibei pumpkin

② This recipe can make a 6-inch cake