How to make 8-inch pumpkin chiffon cake

Nowadays, many people neglect their own health and do not pay attention to what they eat on weekdays. They just buy some food outside. In fact, it is not as difficult as imagined to eat nutritious and healthy food. For example, the 8-inch Pumpkin Chiffon Cake is simple to make and is a very delicious dish that is worth recommending.

1. Sprinkle the low-gluten flour and corn starch three times. Why do you need to sprinkle it three times? Because the flour will be finer after sprinkling.

2. All materials must be weighed. This is because the person who publishes the recipe has gained experience through countless operations and generally does not change the recipe.

3. Separate the egg whites from the egg whites. Note that all buckets and bowls must be clean and free of moisture. Beat the eggs one by one and the egg whites must not be mixed at all. If they are mixed, they cannot be used. Beating the egg whites requires strict control.

4. Heat the pumpkin cubes in the microwave until cooked, then cool and set aside.

5. What the eggs look like after being separated.

6. Beat the egg white first, then add lemon juice to the egg white. The electric egg beater has five gears, start from the first gear and switch to the second gear for 70 seconds.

7. Add lemon juice to remove the egg taste. When the egg white has formed coarse bubbles and grooves, add fine sugar and continue beating in the second gear for 100 seconds.

8. At 90 seconds, the egg white is already very fine and has obvious grooves. The egg white is almost done!

9. This is how the egg white should be whipped. Refrigerate immediately and set aside.

10. After the egg whites are ready, start making the egg yolk paste. You don’t need to clean the egg beater and continue working. Add powdered sugar to the egg yolks, stir gently, and beat at a low speed for 5 seconds to mix. Why add powdered sugar? Because powdered sugar dissolves more easily.

11. On the left is the beaten mixture and on the other side is corn oil. Use an egg beater at first speed and add the corn oil into the egg yolk while beating.

12. The left side is the freshly beaten mixture and the right side is milk. Use the same method to mix the milk into the egg yolk paste for about 5 seconds.

13. At this time, use a whisk to beat the cooled pumpkin pieces until they are smooth and become pumpkin puree.

14. Pour the pumpkin puree into the egg yolk paste and continue stirring at low speed until evenly mixed.

15. Now start adding the low-gluten flour that has been sprinkled three times. Add it in three times or use a whisk to stir evenly at low speed. Be careful not to stir for too long! It takes about 10 seconds to complete.

16. The egg yolk paste is ready! The egg yolk paste at this point should have lines on it as it is lifted up and put down with a rubber spatula.

17. Take out the cooled beaten egg white from the refrigerator, take one third of the egg white and mix it with the egg yolk paste, and stir it up and down evenly. You can't see two colors and it looks very delicate.

18. The one on the right is the cake batter that has just been mixed. Pour it back into the egg white and continue to mix it evenly.

19. The cake batter is ready. The whole cake batter should be very delicate with patterns. If the cake is too thin or too thick, it will cause the cake to fail, so beginners should not change the recipe. Because there is a coherent relationship between the before and the after.

20. Take out the mold, pour the cake batter into the mold, shake it a few times, and use a toothpick to make a Z shape to eliminate bubbles. Why? If you don't shake the cake batter a few times, there will be big bubbles in the cake batter, and there will be many air bubbles and the baked cake will have empty holes.

21. Preheat the oven to 150° for 10 minutes. If the thermometer shows 150°, put the cake mold in to bake.

22. This is what it looks like after 20 minutes of baking. There is a process in baking a cake where it expands and then shrinks. Finally, set the oven temperature to 150° for 40 minutes. My thermometer showed 140° until the baking was complete.

23. After baking, immediately turn it upside down on the grid and cover it with a wet towel to cool. It is best to remove it from the mold after 3 hours!

24. Isn’t the cake so cute after being removed from the mold?

25. The decorated cake is very beautiful!

26. Let’s take another look!

27. The cut cake is soft and delicious.

Only when we eat well, drink well and have a healthy body can we feel the beauty of life. Although the method of making 8-inch pumpkin chiffon cake is very simple, many people praise it after eating it.