Sweet pumpkin chiffon cake that resembles yellow forsythia
Let me introduce you to the sweet pumpkin chiffon cake that I made a cup of coffee in a cafe for the first time in a while and enjoyed eating it.
4 serving
Within 120 minutes
민쿡스
Ingredients
  • Powerful rice flour
    95g
  • egg
    3ea
  • Sugar
    45g
  • egg
    3ea
  • Sugar
    55g
  • Baking powder
    3g
  • Milk
    30g
  • Water
    30g
  • grape seed oil
    30g
  • sweet pumpkin
    75g
  • Milk
    1t
  • Honey
    1t
Cooking Steps
STEP 1/7
Separate the egg whites and yolks, dissolve the white foam, and add sugar three or four times to make a meringue with a firm horn
STEP 2/7
Beat in the yolk, divide the sugar into three or four times, whip it until it's white, pour water and milk over the edge of the bowl, and then pour grape seed oil over the edge of the bowl to make it glossy
STEP 3/7
Add the crushed pumpkin and mix it lightly
STEP 4/7
Put the powder in a sieve a couple of times and mix lightly with a + and # ruler
STEP 5/7
Divide the meringue in half, clean the edges of the bowl, and mix lightly from the bottom of the bowl to the top, then add the remaining meringue and mix
STEP 6/7
Spray the chiffon mold with water, pour the dough from top to bottom, stir with a skewer to remove the bubbles in the dough, and bake for 40 minutes in an oven preheated to 170 degrees Celsius... After 15 to 20 minutes, I covered it with paper foil and baked it
STEP 7/7
Yellow-colored sweet me~~ I really like sweet me because I put sweet pumpkin~~
* Steam sweet pumpkin in a steamer or microwave and mix it with honey and milk
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