How to make Pumpkin Chiffon | Moist and Fluffy Easy Recipe

🎃 material (for one 17cm mold)

Pumpkin 150g (excluding skin and seeds)

・ 4 egg yolks

・ 5 egg whites

・ 70g granulated sugar

・ 50 g milk

・ Vegetable oil 33 g

・ Cake flour 58g

・ Baking powder 1g

・ 1 pinch of cornstarch

- Yeah.

- Yeah.

🥣.

Divide the egg into egg yolks and egg whites, and keep the egg whites in the freezer.

② Add granulated sugar and vegetable oil to egg yolk and mix each time.

③ Cut the pumpkin except for the cotton, seeds and skin, put it in a heat-resistant container, cover it with a lid (or wrap), and crush it with a lentin → masher for 5 minutes.

④ Crush ③ with a blender, add milk and mix further (if you have a strainer, you don't need a blender)

Put ② in ④ and mix well.

⑥ Add a pinch of cornstarch to the chilled egg whites and mix at high speed with a hand mixer. Add granulated sugar little by little and mix until it is firm enough to shake.

⑦ Start preheating the oven at 170 ℃! Slow down the hand mixer to adjust the texture.

Take a scoop of the meringue and mix well.

Put 8 in a bowl of meringue at once and mix the whole so as not to crush it.

Put 9 in the mold, mix with a bamboo skewer and drop several times from a height of several cm to remove the air.

Bake in an oven preheated to 170 ℃ for 45 minutes (take it out once in 10 minutes and make a notch with a kitchen knife to make it swell beautifully!)

If it doesn't stick, take it out, turn it upside down and let it cool for more than 4 hours to complete!

- Yeah.

# sweet _ pumpkin The Pumpkin Recipe # chiffon _ cake　The Autumn Recipe The Recipe Challenge