\ 🎃 Pumpkin Raw Rice Chiffon Cake Simple Home Snack Model /

🎃 this is too touching...

Insanely rich

Pumpkin feeling is an explosion!!!

This time it's raw rice chiffon! ✨

Pumpkin paste I made before

I used it up faster than I imagined

You remade it again, didn't you 😊

Today is a paste with skin

Rustic home sweets 🧡

The paste itself with skin

There's skin in it, but

In addition!

By-products when making skinless

I mixed the excess skin and baked it 💪

What a nutritious and safe snack!

It was very effective.

It's full of pumpkin feeling ✨

Rich pumpkin flavor

You can feel it from your mouth to your nose.

In my

Pumpkin sweets first

It has become 🎃

It was the first time for raw rice chiffon

and i'm back broken again.

Too much water

Will it fail?

It was a challenge while thinking

This time it went well

Very satisfied, I recommend! 😊

Because there are individual differences in the moisture of pumpkins

I think that fine-tuning will be necessary every time

I have repeatedly failed with other chiffons

I think it was a good experience to get a sense 💡

The hardness of the fabric transmitted to the hand

and i'm happy to say

"About this much?"

It seems that I have come to understand it sensuously 🧡

Having said that

Chiffon is a deep snack

・ The nature of the dough changes with various flavors

· Conditions are different every time depending on the season and eggs

It's not easy to be right.

That's why

I'm crazy because I want to capture it 😊

[Material] 17cm chiffon type

100 g raw rice

4 eggs

Pumpkin paste (with skin) 150g

Fresh cream 5g ~ (adjust according to the situation)

50 g sugar

8 g potato starch

Pumpkin skin to taste

[Preparation]

Wash the raw rice well and soak it in water for at least one day.

Divide the egg into yolks and whites, and chill the egg whites in the refrigerator.

・ Tear off the pumpkin skin with your hands

Mix sugar and potato starch together.

[How to make]

① Drain the raw rice well and put it in a blender

Grind well while adding egg yolks one by one

② Mixer for about 3 minutes until smooth

make the whole even

③ Take out in a bowl

Add pumpkin paste and mix well

Add fresh cream to adjust the consistency

④ Lightly loosen the chilled egg whites

If it foams like beer

Add sugar and potato starch at once and whisk at high speed

⑤ Whisk until the corners of the meringue stand out

Finally, adjust the texture at low speed

⑥ Scoop meringue with a whipper

Apply well to the yolk dough

After making the whole uniform

Put it back in the meringue and mix it

⑦ Add the torn pumpkin skin

Mix roughly

⑧ Pour the dough into the chiffon mold at once

Shake the mold or turn it with chopsticks to remove the air

Bake in an oven preheated to 160 ℃ for 35 minutes to complete!

💡 sense

Because the moisture of pumpkin has individual differences

Need to tweak every time

Because we have repeatedly failed

With the hardness of the fabric transmitted to the hand

I came to understand "Is it about this much? 💪

💡 Nutrition Manten Secrets

・ Paste with skin

・ Mix the skin additionally

・ Plenty of β-carotene and dietary fiber

・ Use by-products without waste

・ Gluten-free and healthy

This chiffon

It has become one of my favorite dishes 🧡

I will continue to make it repeatedly

It will be a recipe!

Everyone, please give it a taste ✨

Save and try to make it!

I'm waiting for the impression I made 😊

Pumpkin Raw Rice Chiffon Raw rice chiffon cake # sweet _ pumpkin # gluten-free Nutrition Manten Snacks# Use with skin # Learn from failure # Make with feeling # Chiffon cake # Home snack # Simple sweets # Fusan sweets