Required ingredients:
Low gluten flour: 60g
Pumpkin puree: 60g
Egg yolks: 3
Egg whites: 4
Corn oil: 38g
Vanilla extract: a few drops
Sugar: 50g
White vinegar (or lemon juice): a few drops
Production steps:
1, pumpkin peeled and cut into pieces on the pot steam, with chopsticks can easily penetrate can be. Take it out and let it cool until it is warm and grind it into pumpkin puree.
2, 3 beaten egg yolks.
Here to emphasize: in the baking cake, the separation of egg yolks and egg white is the most basic, but also the most important, pay attention to the yolks can not be mixed into the egg white, both a little bit, but also predicted that this chiffon cake is doomed to failure. So be careful when separating.
3. Pour the corn oil into the egg yolks and mix well.
4: Add the pumpkin puree and vanilla extract (you can leave it out if you don't have vanilla extract).
5, 60 grams of low gluten flour sifted, poured into the egg yolks, using a spatula to mix well, so that the egg yolk batter is ready.
6, the next whipped egg white, generally need the right amount of egg white, a few drops of white vinegar or lemon juice (can maintain the stability of the whipped egg white) and sugar (to accelerate the whipped egg white, making the texture light and delicate).
7, generally white sugar in three times.
The first time is in the egg white whipped to appear coarse foam.
The second time is more delicate foam, the color began to change from transparent to white.
The last time is when you can see the whipped streaks. To make chiffon cake, you usually have to beat the egg whites to dry foamy state. That's when, as shown in the picture, you lift the beaters and little curved hooks like this appear short and strong.
8. Take 1/3 of the egg whites and add them to the egg yolk mixture, mixing well.
The mixing technique of the cake is also key, it must be tossed, not our usual stirring of the meat stuffing of the kind of circle method, the bottom of the picture as the drawing of the number "8" of the mixing. Still do not understand the friends can search online chiffon cake mixing techniques video, it can be very clear. 9, the last egg yolk paste are poured into the egg white mix evenly.
10, the batter poured into the 17cm hollow mold, shaking a few times. You can also use a round 8-inch mold with a live bottom.
11, preheat the oven to 150 degrees. Bake at 150 degrees Celsius for 40 minutes, then turn off the heat and bake at 160 degrees Celsius for 20 minutes.
12, after baking, take out the inverted buckle on the sieve, cool and then release the mold that.