How to make 8-inch pumpkin chiffon cake

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious eight-inch pumpkin chiffon dish.

1. Peel the pumpkin and steam it until cooked. Put it into a fresh-keeping bag and use a rolling pin to mash it into a paste. Weigh out 100 grams.

2. Add 20 grams of fine sugar to the pumpkin puree, stir evenly, and use the residual heat of the pumpkin puree to melt the sugar.

3. Add 50 grams of salad oil and stir evenly to make sure the salad oil and pumpkin puree are completely mixed.

4. Separate the eggs, add the separated egg yolks into the pumpkin puree one by one, and mix well

5. Mix pumpkin puree and egg yolk

6. Add the sifted low-gluten flour and stir evenly in irregular directions

7. The egg yolk and flour paste is mixed well. I feel that 100 grams of pumpkin puree is thicker than 60 grams of milk.

8. Add a few drops of white vinegar to the egg whites (the bowl containing the egg whites must be free of oil and water)

9. Beat the egg whites at low speed until they are bubbles, add 1/3 of the sugar

10. Beat egg whites at medium speed until thick, then add 1/3 sugar

11. Continue to beat the egg whites until they are slightly fine, about 6.7 parts, and add the last 1/3 of the sugar

12. Continue beating the egg whites until you lift the egg white beater and see the egg whites stand at right angles.

13. Add 1/3 of the meringue to the egg yolk paste and stir evenly with a rubber spatula.

14. Pour the batter into the remaining 2/3 of the meringue. At this time, the oven can be preheated to 140 degrees.

15. Pour the cake batter into an 8-inch round pan and gently drop it from top to bottom a few times to remove the bubbles. At this point, I think the batter with 100 grams of pumpkin puree is indeed thicker than the batter with 60 grams of milk, so it is more difficult to shake out the bubbles.

16. Put it in the preheated oven and bake at 140 degrees for 25 minutes, then turn to 170 degrees and bake for 20 minutes. I originally planned to bake the cake at 170 degrees for 25 minutes. After 20 minutes, some small cracks appeared on the surface of the cake, and the color was a bit too dark, so I took it out early. This is probably because the batter is too thick. Next time, add 20 grams more pumpkin puree and see if it cracks again. After taking out the cake, gently drop it twice and immediately turn it upside down on the baking rack. Let it cool completely before removing it from the mold.

You may want to try the eight-inch pumpkin chiffon dish I introduced. Slowly your cooking skills will improve.