How to make pumpkin roselle chiffon

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you make it more smoothly, I will first introduce the method of making Pumpkin Roselle Chiffon.

1. Add corn oil to the beaten egg yolk and mix well.

2.1 Add pumpkin puree to egg yolk oil and mix well

3.2 Microwave cooked pumpkin and mash it into a paste

4.12 Sift in low flour and mix well

5.21 Add chopped dried roselle, mix well and set aside

6. Add a few drops of concentrated lemon juice and a little salt to the egg white liquid, beat until it becomes coarse foam, then add 1/3 of the white sugar

7. After the volume has increased significantly, continue to add 1/3 of the white sugar and beat until it becomes a wet foam with a large curved hook.

8. Add the last 1/3 of the sugar and beat until it is nearly dry and foamy with a small hook. This completes the egg white beating process.

9. Take 1/3 of the meringue and add it to the egg yolk batter. Use a spatula to scoop the bottom and stir evenly (do not stir in circles to avoid defoaming).

10. Pour it back into the remaining meringue, use a spatula to scoop the bottom, and stir evenly (do not stir in circles to avoid defoaming)

11. Pour into the mold, smooth the surface, and apply some batter on the chimney (to help the batter expand and rise during baking), shake the mold a few times to shake off the big bubbles, put it into the preheated oven at 175 degrees, on the lower layer, with upper and lower fire, for about 35 minutes, turn it upside down when it comes out of the oven, and remove it from the mold after cooling.

First of all, reading the instructions for making Pumpkin Roselle Chiffon shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.