【Pumpkin Sandwich Chiffon】--- Baking with your children

Overview

Every time I bake, if my daughter is at home, she always likes to hang around me. At the beginning, even if she hands me a spatula or a baking sheet, she feels very happy. Later, she often asked to shape the bread or mix the cake batter. Every time she asked, I let her do it. Slowly, I am becoming more and more proficient in making it. This time, she basically completed the pumpkin chiffon. I was watching over her. Because it took a little longer to mix the cake batter, the egg whites defoamed a bit, so I still helped mix them later. But the finished product is still very soft. Make it yourself. Health, hygiene and nutrition are the most important. Looking at her little hands, beating egg whites and making cakes, and being so attentive, I felt an indescribable feeling.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• autumn recipes
• birthday
• cake flour
• corn oil
• egg
• longan
• pumpkin puree
• raisins
• red dates
• sugar beads
• chopped almonds
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Eggs, corn oil, milk, cake flour, sugar (these are also the ingredients for making original chiffon).

   

2. 2 Sandwich ingredients used for pumpkin puree and pumpkin chiffon. (Almonds, red dates, and longans must be cut into small dices)

   

3. 3 Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively. Add 30 grams of caster sugar to the egg yolks.

   

4. 4 Stir until the sugar melts.

   

5. 5 Add corn oil and mix well.

   

6. 6 Add milk and mix well.

   

7. 7 Add pumpkin puree.

   

8. 8 Mix well.

   

9. 9 Sift in the flour.

   

10. 10 Use a spatula to stir up and down, and mix evenly to form an egg yolk paste.

    

11. 11 Add a few drops of lemon juice to the egg whites, stir at low speed until fish-eye bubbles form, then add 60 grams of white sugar in three batches, and beat until stiff peaks form.

    

12. 12 Take 1/3 of the egg white and add it to the egg yolk batter.

    

13. 13 Stir up and down to mix evenly.

    

14. 14 After mixing, pour it back into the egg whites.

    

15. 15 Cut and mix again to form a fine cake batter.

    

16. 16 First pour half of the cake batter into the cake mold, then sprinkle a layer of various dried fruits to make the filling.

    

17. 17 Pour in the remaining half of the cake batter and smooth the surface, then pick up the mold and shake it twice to eliminate large air bubbles in the cake batter.

    

18. 18 Sprinkle a layer of sugar beads evenly on the surface for decoration.

    

19. 19 Place in the preheated oven at 180 degrees for about 50 minutes. (My oven temperature is a bit low, the specific temperature and time are subject to the one that suits your oven)