The method for making Kastad pumpkin chiffon cake.
Custard Pumpkin Rice cake with pumpkin is a nutritious and delicious side dish, the key to its taste lies in the ingredients and preparation steps.Cooking Network The editor will provide detailed instructions on how to make this simple rice cake with pumpkin.
Rice cake with pumpkin Ingredients Introduction
Main ingredients:
Low-gluten flour (90 grams)Corn Starch(15 grams) Granulated sugar (60 grams) Powdered sugar (20 grams)Milk(46 grams) Corn oil (50 grams) Pumpkin puree (160 grams)Lemon Juice (5 drops) Vanilla extract (3 drops)Eggs(5 pieces) Custard () Milk (250 milliliters)Egg yolks(3 pieces) Low-gluten flour (16 grams) Cornstarch (16 grams) Granulated sugar (55 grams) Vanilla extract (3 drops) Rum (5 grams)
Rice cake with pumpkin custard preparation steps:
1.Eggs Pancake Part of the ingredient list
About 2.2 pounds of pumpkin, halved and microwaved until cooked, then pureed to a smooth consistency.Microwave oven Whisk egg yolks with sugar powder and vanilla extract for 8 seconds, mix them together.
3. Add oil while mixing until it becomes smooth.
4. Add milk while mixing until it becomes smooth.
5. Add cooled pumpkin puree and continue to mix until smooth and fine.
6. Mix in the low-gluten flour in three portions, sifted and dusted twice.
7. Whisk 8 seconds into egg yolk mixture.
8. Clean up around the edges with a spatula for use later.
9. Remove whipped egg whites from the refrigerator, add lemon juice.Lemon juice Whip at medium speed for 30 seconds.
10. When stiff peaks appear, add granulated sugar and continue whipping at medium speed for 60 seconds, then switch to low speed for 30 seconds.
11. The egg whites are done when they are very fine with a straight hook shape that won't fall off the beater.
12. Start mixing the cake batter by taking one-third of the whipped egg whites into the egg yolk mixture and gently folding until combined. Note! Do not stir in circles, but fold gently.
13. Repeat this action three times to complete the well-mixed cake batter. Tap it a few times, then make Z-shaped cuts with a toothpick to release air bubbles.
14.Oven Preheat oven to 150°C for 10 minutes.
15. Set oven temperature at 150°C and baking time to 40 minutes.
16. Bake until done, then remove and tap out onto a cooling rack, cool for over 3 hours.
17. Once cooled, take out and decorate with sliced pieces.
18. Cut the remaining cake into two slices for tomorrow's breakfast.Breakfast Achieving multiple benefits!
19. Spread custard on the cake slice and cover it with pumpkin strips; isn't this cute!
Tips:
This cake follows the same steps as a regular sponge cake: proper separation of egg whites and yolks is key to success. For the custard, ensure that raw egg yolks are cooked by simmering in milk, then slowly cook it on low heat until thickened, cool and store it in the refrigerator for use!Genoise cake The key to success is properly separating the egg whites and yolks, as cardamom sauce requires caution with raw yolks that need to be heated with milk until cooked through, then slowly simmered on low heat to make a thick sauce; refrigerate before use.
