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Cream Filled Little Kabocha Squash Chiffon Cakes Recipe

Cream Filled Little Kabocha Squash Chiffon Cakes Recipe
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Prepare the ingredients before making Cream Filled Little Kabocha Squash Chiffon Cakes in your home. Then, follow these steps below to serve Cream Filled Little Kabocha Squash Chiffon Cakes for your family or friends.

Ingredients: Cream Filled Little Kabocha Squash Chiffon Cakes

  • 100 grams Kabocha squash (with the skin)
  • 15 grams Milk
  • 4 large ○Egg white
  • 40 grams ○Castor sugar
  • 5 grams ○Cornstarch
  • 1 pinch ○Salt
  • 3 large ●Egg yolk
  • 15 to 25 grams ●Castor sugar
  • 30 grams ●Vegetable oil
  • 35 grams ●Water
  • 70 grams ●Cake flour
  • 1/2 tsp ●Cinnamon powder
  • 1/4 tsp ●Nutmeg (optional)
  • 50 grams Heavy cream
  • 5 to 10 grams Granulated sugar
  • 1 tsp Brandy

How to Make Cream Filled Little Kabocha Squash Chiffon Cakes

If you have prepared the ingredients needed, now time to start cooking. There are 26 steps you must follow to make Cream Filled Little Kabocha Squash Chiffon Cakes in your home by yourself.

    Step 1
  • Remove the seeds and fibrous insides of the kabocha squash, and cut into 2 cm chunks. Wet quickly with water, put on a plate, cover with plastic wrap, and microwave until tender.
  • Step 2
  • Mash into a smooth paste while it's still hot. Mash up the skin as finely as possible. Add the milk and mix.
  • Step 3
  • Sift the flour and spices together twice. Preheat the oven to 340°F/170°C.
  • Step 4
  • Make the meringue. Beat the egg whites lightly with a handheld mixer, add sugar all at once, and beat until the whites form soft peaks.
  • Step 5
  • Add the cornstarch and salt, and continue beating with low speed until the meringue is very finely textured. It should form soft peaks that slowly flop over.
  • Step 6
  • Make the yolk batter. Beat the egg yolks lightly, and add all the sugar. Mix until the sugar melts.
  • Step 7
  • Add the oil, and beat until blended. Add the water. Add the kabocha squash puree and mix everything together well.
  • Step 8
  • Add the flour all at once. Change over to a handheld whisk, and mix well until the batter is no longer floury.
  • Step 9
  • Fold in the meringue. Add one scoop of it to the batter, and mix in well with the whisk.
  • Step 10
  • This sacrifices the delicate meringue to loosen the batter.
  • Step 11
  • Change to a rubber spatula, and add 1/3 of the meringue. Stir up from the bottom. When it's more or less mixed in, add 1/2 of the rest of the meringue.
  • Step 12
  • When that's been incorporated too, pour the batter into the bowl containing the remaining meringue and fold in.
  • Step 13
  • The finished batter looks like this. It's light and airy and shiny.
  • Step 14
  • Pour the batter into the cake pans from about 15 cm above them. Hold each pan with your thumb over the center funnel, and drop them gently 1 to 2 times to eliminate air pockets.
  • Step 15
  • Bake in an oven (20 minutes for 12 cm pans, 30 minutes for a 17 cm pan).
  • Step 16
  • When they're done, drop each cake pan from about a 15 cm height to eliminate the hot air and prevent shrinking. Turn over and let cool.
  • Step 17
  • Leave to cool until they the cake pans are just slightly warm to the touch. Put in a plastic bag and leave overnight.
  • Step 18
  • Insert a knife in between the pan and the cake, and go around once.
  • Step 19
  • Insert a bamboo skewer in the middle and go once around the funnel.
  • Step 20
  • Turn over, put the cake on your hand, and go once around the bottom.
  • Step 21
  • I took the cake out of the pan. Whip the fresh cream with sugar. When the cream forms very soft peaks, add the brandy, and continue whipping until it forms firm peaks.
  • Step 22
  • Set a choux pastry tip onto an icing bag, and fill with the cream.
  • Step 23
  • Place a cake upright. If you have 12 cm cakes, make 4 to 5 holes in it up to a 3 cm depth with a chopstick.
  • Step 24
  • If you have a 17 cm cake, make 6 to 8 holes up to a 5 cm depth with a chopstick.
  • Step 25
  • Insert the pastry tip into the whole and squeeze the cream in. Stop squeezing when a little cream comes squirting out of the hole.
  • Step 26
  • The cakes look like this. Wrap up in plastic wrap so they don't dry out and refrigerate for a while until the cream has settled, and they're finished.
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