Pumpkin Cinnamon Chiffon Recipe

For most modern people, few people cook at home regularly because they are all very busy. And being busy also destroys their precious health. You should know that the food outside contains excessive amounts of oil and salt, and if you consume it for a long time you will get seriously ill. In order to prevent the occurrence of diseases, we must learn to cook for ourselves. Now, I will tell you about the method of making pumpkin cinnamon chiffon.

1. Prepare a jar of almond milk, fill it with 2/3 of red beans (the purpose of adding red beans is to increase the weight of the jar and prevent the jar from floating when the cake batter is poured in), and wrap the entire jar of almond milk with tin foil. Note: To facilitate the escape of heat, it is best to leave the opening on the top of the jar exposed rather than covering it. Since this was my first time making this and I had no experience, I wrapped the entire jar tightly. (But it’s no problem for me to wrap it all up like this) Put the wrapped almond milk jar in the middle of a 6-inch round cake mold, and a fake shell mold is ready.

2. Peel and chop 12100g pumpkin, wrap in plastic wrap and microwave on high for about 4 minutes, take out and use a spoon to mash it into pumpkin puree

3.21 Add 10g sugar to the chicken yolk and stir until the color becomes lighter

4.1 Add water at once and stir until small bubbles appear on the surface of the mixture and it becomes emulsified.

5.2 Add vegetable oil in 3 times, stirring evenly with a hand mixer each time

6. Add pumpkin puree and stir to mix well

7. Sift in the sifted low flour and cinnamon powder, use a rubber spatula to cut up and down and mix evenly, it's ok without any flour particles, don't stir too much

8. Preheat the oven to 165 degrees. Add a few drops of white vinegar to the egg whites, add the remaining 25g of sugar in three times, and beat until dry

9. Take 1/3 of the meringue and mix it with the egg yolk paste, then pour it back into the remaining egg white paste and continue to mix it evenly.

10. Pour the cake batter into the mold, smooth the surface with a scraper, and tap it on the table a few times to shake off the bubbles in the cake batter.

11. Preheat the oven, turn the grill upside down and place it on the second to last layer of the oven, put the cake mold in, and bake at 165 degrees for about 35 minutes. Insert a toothpick into the center of the cake and pull it out. If there is no batter on the toothpick, it is done.

12. Immediately after taking the cake out of the oven, place two cups on both sides and turn the cake upside down on the cups. Let the cake cool completely before unmoulding

After reading the editor’s introduction, are you drooling? This pumpkin cinnamon chiffon dish is delicious and tasty. If you want to try it, go and try it yourself. You will definitely succeed.