Today I want to make a pumpkin puree cake. The finished product is moist and soft like a light cheesecake. The internal structure is still delicate, and the taste and taste are superb. Especially if you eat it after refrigerating, the taste is moist and soft, and it feels like a light cheesecake.
[Materials] 4 eggs, 100 grams of pumpkin paste, 80 grams of cake flour, 40 grams of corn oil, 40 grams of caster sugar
【Quantity】 1
[Baking] Heat 140 degrees up and down, 90 minutes, water bath method
【Production】
1. Ingredients: cake flour, fine pumpkin puree, eggs, corn oil, fine sugar;
2. Heat the corn oil on a low heat to about 80 degrees. When there are obvious flowing lines on the oil surface, remove from the fire, pour it on the cake flour, and stir it so that the flour is fully covered by the hot oil;
3. Mix the flour and corn oil thoroughly, let it cool before proceeding to the next step; if you are in a hurry, you can cool down with cold water;
4. Weigh the pumpkin puree and pour it into the batter;
5. Stir evenly;
6. Separate the egg white and egg yolk, put the egg yolk directly into the pumpkin batter, and put the egg white into the oil-free and water-free egg beater;
7. Fully mix the egg yolk and pumpkin batter to form a fine and fluid egg yolk paste, set aside for later use;
8. For the egg whites, use an electric whisk to make coarse bubbles at a medium speed. Add the fine sugar in 3 times, namely when making coarse bubbles, when making white and delicate bubbles, and when making delicate bubbles with obvious lines; after adding sugar for the second time , Adjust the whisk from medium speed to low speed;
9. When the egg white paste is more delicate and shiny, stop the whisk, and the egg white paste can be in the shape of a small bend or a large bend; here the oven starts to preheat 140 degrees;
10. Take 1/3 of the egg white paste into the egg yolk paste;
11. After mixing evenly, pour it back into the meringue bowl;
12. Mix up and down or cut and mix evenly to form a delicate pumpkin cake batter;
13. Pour the cake batter into an 8-inch square cake mold spread with greased paper, and smooth the surface;
14. The cake batter mold sits in a large baking pan with warm water, the water depth is about 1 cm, and it is sent to the middle layer of the preheated oven. The upper and lower fire is 140 degrees for 90 minutes; the temperature and time can be adjusted according to the specific conditions of the oven. ; After the oven is out, shake it a few times, pick up the grease paper and transfer the cake to the drying rack, and cut into pieces for consumption after cooling.
tips:
1. This formula can be used to make old-fashioned cakes. The operation process is exactly the same. If milk is used, the amount of pumpkin paste can be replaced with 60-70 grams of pure milk;
2. This is made by the water bath method. The cake is relatively moist and has the taste of light cheese cake after refrigeration; if you do not spread oil paper and do not use the water bath method, it will be the taste of ordinary chiffon cake. The heating temperature and time can be adjusted to the upper and lower fire. 140 degrees, 70-80 minutes.
