Eight-inch Pumpkin Chiffon

Eight-inch Pumpkin Chiffon

Overview

Pumpkin is rich in carotene and vitamin C, which can strengthen the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D. Vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcers and other diseases. Vitamin D can promote the absorption of calcium and phosphorus, two mineral elements, thereby strengthening bones and tendons. It has a certain preventive effect on common diseases such as rickets in children, myopia in adolescents, and osteoporosis in middle-aged and elderly people. The bile secreted by pumpkin can promote gastrointestinal motility and help digest food. At the same time, the pectin in it can protect people from the irritation of rough food and protect our gastric mucosa. There is also a cobalt component in pumpkin, which has a blood-enriching effect after eating it. Pumpkin is rich in vitamins A, B, C and minerals, 8 essential amino acids and histidine necessary for children, soluble fiber, lutein and trace elements such as phosphorus, potassium, calcium, magnesium, zinc and silicon. Modern nutrition and medicine have shown that eating more pumpkins can effectively prevent and treat high blood pressure, diabetes and liver disease, and improve human immunity. This is the nutritional value of pumpkin published by Baidu. Making this pumpkin chiffon is mainly to satisfy Xiaoyang’s craving after he has just recovered from illness. The poor child has recovered from his illness and everything he looks at tastes delicious. Before I could even take a picture of the finished cake, he picked it. As a result, there were two small fingerprints on the surface. Please ignore them!

Tags

Ingredients

Steps

  1. Peel the pumpkin and steam it, put it into a plastic bag and use a rolling pin to roll it into a puree. Weigh out 100 grams

    Eight-inch Pumpkin Chiffon step 1

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

    Eight-inch Pumpkin Chiffon step 2

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

    Eight-inch Pumpkin Chiffon step 3

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

    Eight-inch Pumpkin Chiffon step 4

  5. Mix pumpkin puree and egg yolk

    Eight-inch Pumpkin Chiffon step 5

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

    Eight-inch Pumpkin Chiffon step 6

  7. Mixed egg yolk flour paste, 100 grams of pumpkin puree feels a little thicker than 60 grams of milk

    Eight-inch Pumpkin Chiffon step 7

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

    Eight-inch Pumpkin Chiffon step 8

  9. Beat the egg whites at low speed until fish-eye foam, add 1/3 of the sugar

    Eight-inch Pumpkin Chiffon step 9

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

    Eight-inch Pumpkin Chiffon step 10

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

    Eight-inch Pumpkin Chiffon step 11

  12. Continue to beat the egg whites until you lift the egg white whisk and the egg whites appear at a small right angle. The beating is complete

    Eight-inch Pumpkin Chiffon step 12

  13. Take 1/3 of the meringue and put it into the egg yolk batter, stir evenly with a rubber spatula

    Eight-inch Pumpkin Chiffon step 13

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

    Eight-inch Pumpkin Chiffon step 14

  15. Pour the cake batter into an 8-inch round mold and gently tap it from top to bottom to remove air bubbles. At this time, I feel that the batter with 100 grams of pumpkin puree is indeed thicker than the batter with 60 grams of milk, so the bubbles are more difficult to pop out.

    Eight-inch Pumpkin Chiffon step 15

  16. Place in the preheated oven and bake at 140 degrees for 25 minutes, then turn to 170 degrees and bake for 20 minutes. I originally set the final bake time at 170 degrees for 25 minutes. At 20 minutes, some small cracks appeared on the surface of the cake, and the color was a bit heavy, so I took it out in advance. This is probably because the batter is thicker. Next time, add 20 grams more pumpkin puree and try to see if there will be no more cracks. After taking out the cake, gently smash it twice, immediately invert it on the baking grid, and allow it to cool completely before removing it from the mold

    Eight-inch Pumpkin Chiffon step 16