南瓜蒸蛋糕食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

今天我們來做南瓜蒸蛋糕。

有些朋友應該知道這是戚風蛋糕的食譜配方。我以為非常簡單，因為戚風蛋糕已經做過無數次了，怎知道蒸出來變成“蛋餅”。經過幾次的嘗試後，終於找到了絕對不塌陷的方法，屢試不爽。

Today we are going to make pumpkin steamed cake.

Some friends should know that this is a recipe for chiffon cake. I thought it was very simple, because the chiffon cake has been made countless times, how do I know that it will be steamed into an "Quiche". After several attempts, I finally found a way to never collapse.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
配方：（模具：6寸戚風活底模具）
雞蛋。。。 3個	1.5個	6個
南瓜泥。。。 50g	25g	100g
牛奶。。。 40g***	20g	80g
玉米油。。。 20g	10g	40g
低筋麵粉。。。 50g	25g	100g
細砂糖。。。 40g	20g	80g
白醋。。。幾滴

***要想做出鬆軟好吃的蒸蛋糕，牛奶必鬚根據麵粉的吸水性做調整。視頻中有跟大家分享怎樣的濃稠度最適合，記得留意哦~

Recipe: (mold: 6-inch chiffon movable bottom mold)
Egg. . . 3 pcs	1.5pc	6pc
Pumpkin puree. . . 50g	25g	100g
Milk. . . 40g***	20g	80g
Corn oil. . . 20g	10g	40g
Low-gluten flour. . . 50g	25g	100g
Caster sugar. . . 40g	20g	80g
Vinegar. . . A few drops

***To make a soft and delicious steamed cake, the milk must be adjusted according to the water absorption of the flour. In the video, I will share with you what kind of consistency is the most suitable, remember to pay attention~

製作步驟

南瓜蒸蛋糕食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

見影片

Refer to video

=================

做法：

1.

南瓜去皮切成小塊，大火蒸20分鐘至軟爛。

2.

南瓜趁熱壓成泥。蒸熟後的南瓜含水量會有差異，要根據南瓜泥的重量加牛奶至70g，混合均勻。

3.

加入玉米油和蛋黃混合均勻。

4.

篩入低筋麵粉。根據麵糊的濃稠度添加牛奶，每次加10g，調整至合適的濃稠度。（這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）

5.

蛋白中加入幾滴白醋，分三次加入細砂糖，打成濕性發泡狀態。

6.

麵糊中先加入一部分的蛋白霜混合均勻，然後再倒回去蛋白霜中，用切拌的手法輕輕拌勻，避免嚴重消泡。

7.

麵糊倒入模具中，震掉大氣泡，再把模具放進較大的碗，蓋上保鮮膜，用竹籤再保鮮膜上戳洞排氣。

8.

把大碗放進蒸鍋，水必須事先煮滾，用中火蒸45-50分鐘。

9.

蒸熟後不需要燜5分鐘，馬上開蓋出爐，撕開保鮮膜取出蛋糕。不一定要倒扣放涼，因為蛋糕肯定會稍微回縮，是正常的。倒扣可以幫助維持多一點點的高度而已。

10.

放涼後脫模，你就可以享用好吃的蛋糕啦~

Practice:

1.

Peel the pumpkin and cut into small pieces. Steam on high heat for 20 minutes until soft.

2.

Press the pumpkin into puree while it is hot. The water content of the steamed pumpkin will vary. Add milk to 70g according to the weight of the pumpkin puree and mix it evenly.

3.

Add corn oil and egg yolk and mix well.

4.

Sift in low-gluten flour. Add milk according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the finished cake)

5.

Add a few drops of vinegar to the egg whites, add caster sugar in three times, and beat them into a wet foaming state.

6.

Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue, and mix gently to avoid serious defoaming.

7.

Pour the batter into the mold, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air.

8.

Put the large bowl into the steamer, the water must be boiled beforehand, and steam it over medium heat for 45-50 minutes.

9.

After steaming, you don't need to simmer for 5 minutes. Open the lid and take it out immediately. Tear off the plastic wrap and take out the cake. It is not necessary to let it cool down upside down, because the cake will definitely shrink slightly, which is normal. Putting upside down can help maintain a little bit height only.

10.

After letting cool and unmold, you can enjoy the delicious cake~

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

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南瓜蒸蛋糕 食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

南瓜蒸蛋糕 食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

南瓜去皮切成小塊，大火蒸20分鐘至軟爛。

2.

南瓜趁熱壓成泥。蒸熟後的南瓜含水量會有差異，要根據南瓜泥的重量加牛奶至70g，混合均勻。

3.

加入玉米油和蛋黃混合均勻。

4.

篩入低筋麵粉。根據麵糊的濃稠度添加牛奶，每次加10g，調整至合適的濃稠度。 （這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）

5.

蛋白中加入幾滴白醋，分三次加入細砂糖，打成濕性發泡狀態。

6.

麵糊中先加入一部分的蛋白霜混合均勻，然後再倒回去蛋白霜中，用切拌的手法輕輕拌勻，避免嚴重消泡。

7.

麵糊倒入模具中，震掉大氣泡，再把模具放進較大的碗，蓋上保鮮膜，用竹籤再保鮮膜上戳洞排氣。

8.

把大碗放進蒸鍋，水必須事先煮滾，用中火蒸45-50分鐘。

9.

蒸熟後不需要燜5分鐘，馬上開蓋出爐，撕開保鮮膜取出蛋糕。不一定要倒扣放涼，因為蛋糕肯定會稍微回縮，是正常的。倒扣可以幫助維持多一點點的高度而已。

10.

放涼後脫模，你就可以享用好吃的蛋糕啦~

Practice:

1.

Peel the pumpkin and cut into small pieces. Steam on high heat for 20 minutes until soft.

2.

Press the pumpkin into puree while it is hot. The water content of the steamed pumpkin will vary. Add milk to 70g according to the weight of the pumpkin puree and mix it evenly.

3.

Add corn oil and egg yolk and mix well.

4.

Sift in low-gluten flour. Add milk according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the finished cake)

5.

Add a few drops of vinegar to the egg whites, add caster sugar in three times, and beat them into a wet foaming state.

6.

Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue, and mix gently to avoid serious defoaming.

7.

Pour the batter into the mold, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air.

8.

Put the large bowl into the steamer, the water must be boiled beforehand, and steam it over medium heat for 45-50 minutes.

9.

10.

After letting cool and unmold, you can enjoy the delicious cake~

HaosKitchen 作者

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CAKE STRAT

南瓜蒸蛋糕食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

南瓜蒸蛋糕食譜 │ 非常鬆軟，不甜膩，絕對不塌陷的做法 Pumpkin steamed cake

篩入低筋麵粉。根據麵糊的濃稠度添加牛奶，每次加10g，調整至合適的濃稠度。（這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）