Halloween Pumpkin Chiffon Cake Baking Tutorial

Pumpkin puree 100g

Milk 45g

Corn oil 55g

Low gluten flour 90g

5 eggs

White sugar70g

This recipe can make two six-inch chiffons or one eight-inch chiffon:

①Steam the old pumpkin and take 100g of pumpkin puree (steam it until it is extremely soft).

②Pour milk and corn oil together to fully emulsify, then add pumpkin puree and stir evenly, then add low-gluten flour, separate egg yolks and egg whites, add 5 egg yolks and stir evenly.

③Add 5 egg whites and a total of 70g of white sugar to the egg whites in three batches and beat until small curves.

④Add 1/3 of the meringue to the egg yolk paste and mix evenly, then pour all of it into the meringue and mix evenly.

⑤Pour into the mold, and the entire batter will be in a stacked shape.

⑥Put the oven in an ordinary oven at 145 degrees for 50 minutes, shake the mold, turn it upside down and let it cool to demold.

⑦The temperature and time of each oven are different. The most reliable way to judge is to look at the status. The hurricane will reach its highest in about 40 minutes.

Features of the chiffon cake mold:

Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).

Chiffon Tips:

1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.

2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.