The practice of Casida pumpkin chiffon

Casida pumpkin chiffon

Chinese name:卡式达南瓜戚风

The practice of Casida pumpkin chiffon

Cassette of pumpkin chiffon practices Yes Yes a nutritious and delicious meal under, also very simple, the key card type of pumpkin chiffon dish is delicious ingredients and step practice, 5VAR cuisine Valley Xiaobian detailed Introduce the simple method of Casida Pumpkin Chiffon.

Introduction of Cassida Pumpkin Chiffon Ingredients

Ingredients:

Low gluten flour (90 g), corn starch (15 g), sugar (60 g), powdered sugar (20 g) of milk (46 g) of corn oil (50 g), pumpkin (160 g) Lemon juice (5 drops) vanilla extract (3 drops) Eggs (5 pcs) Casda () Milk (250g) Egg Yolk (3 pcs) Low-gluten flour (16g) Corn starch (16g) Fine sugar (55g) Vanilla extract (3 drops) Lang Mud (5g)

The steps of Casida pumpkin chiffon:

1. The egg cake portion BOM

The practice of Casida pumpkin chiffon

Cut a little more than 2.2 kg of pumpkin in half, heat it in the microwave until cooked, beat with a whisk until smooth and delicate, separate the egg whites, put the egg yolk in the refrigerator, and mix with powdered sugar and vanilla extract for 8 seconds.

The practice of Casida pumpkin chiffon

3. Refueling and hitting until smooth

The practice of Casida pumpkin chiffon

4. Adding milk is also adding while beating until smooth

The practice of Casida pumpkin chiffon

5. Add the chilled pumpkin puree and continue beating until smooth and delicate

The practice of Casida pumpkin chiffon

6. Add the low-gluten flour that has been sprinkled three times in three times

The practice of Casida pumpkin chiffon

7. Use a whisk to beat three for 8 seconds to mix in the egg yolk liquid

The practice of Casida pumpkin chiffon

8. Use a spatula to clean the powder around the edges for use

The practice of Casida pumpkin chiffon

9. Take out the egg whites and lemon juice from the refrigerator, beat with a whisk at the second speed for 30 seconds

The practice of Casida pumpkin chiffon

10. When thick egg white bubbles appear, add fine sugar, use the second gear speed for 60 seconds, and the first gear speed for 30 seconds.

The practice of Casida pumpkin chiffon

11. The finish of the egg white should be very delicate. The egg beating head has an upright hook and will not fall off.

The practice of Casida pumpkin chiffon

12. Start mixing to make cake batter, take one-third of the egg white into the egg yolk batter, cut and mix evenly. Watch out! It is evenly cut and mixed and cannot be circled

The practice of Casida pumpkin chiffon

13. After repeating this action, cut and mix the cake batter three times and make it, shake it a few times and use a toothpick to mark the z-shaped defoaming

The practice of Casida pumpkin chiffon

14. Preheat the oven at 150 degrees for 10 minutes

The practice of Casida pumpkin chiffon

15.Finally, set the oven temperature to 150 degrees for 40 minutes to complete the baking process

The practice of Casida pumpkin chiffon

16. Take out a few shakes during the baking process and let it cool on the grid for more than 3 hours

The practice of Casida pumpkin chiffon

17. Take out decorative cuts after cooling

The practice of Casida pumpkin chiffon

18. Make two cake slices again, and the extra part will serve two purposes for breakfast tomorrow !

The practice of Casida pumpkin chiffon

19. Spread the custard sauce on the cake slice and then decorate it with pumpkin silk, is it cute?

The practice of Casida pumpkin chiffon

Tips:

This cake is the same as the Chiffon cake operation. The egg white and egg yolk are the same as the cake. The custard sauce operation must pay attention to the egg yolk is raw and cooked with milk, and finally slowly boiled with a small fire into a thick custard Put the sauce in the refrigerator and it’s ready for use!

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