Cream Filled Little Kabocha Squash Chiffon Cakes

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Cream Filled Little Kabocha Squash Chiffon Cakes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cream Filled Little Kabocha Squash Chiffon Cakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream Filled Little Kabocha Squash Chiffon Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Cream Filled Little Kabocha Squash Chiffon Cakes using 16 ingredients and 26 steps. Here is how you can achieve that.

I always want to make this when it's fall, the season when kabocha squash are at their best.

Adjust the baking time depending on your oven. Adjust the amount of sugar depending on the sweetness of the kabocha squash. I've only explained the steps simply, so for more detailed instructions, seeFor three 12 cm [4.7 in] diameter cakes, or one 17cm diameter cake. Recipe by La Land

Ingredients and spices that need to be Get to make Cream Filled Little Kabocha Squash Chiffon Cakes:

1. 100 grams Kabocha squash (with the skin)
2. 15 grams Milk
3. 4 large ○Egg white
4. 40 grams ○Castor sugar
5. 5 grams ○Cornstarch
6. 1 pinch ○Salt
7. 3 large ●Egg yolk
8. 15 to 25 grams ●Castor sugar
9. 30 grams ●Vegetable oil
10. 35 grams ●Water
11. 70 grams ●Cake flour
12. 1/2 tsp ●Cinnamon powder
13. 1/4 tsp ●Nutmeg (optional)
14. 50 grams Heavy cream
15. 5 to 10 grams Granulated sugar
16. 1 tsp Brandy

Steps to make to make Cream Filled Little Kabocha Squash Chiffon Cakes

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.
2. Mash into a smooth paste while it's still hot. Mash up the skin as finely as possible. Add the milk and mix.
3. Sift the flour and spices together twice. Preheat the oven to 340°F/170°C.
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.
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.
6. Make the yolk batter. Beat the egg yolks lightly, and add all the sugar. Mix until the sugar melts.
7. Add the oil, and beat until blended. Add the water. Add the kabocha squash puree and mix everything together well.
8. Add the flour all at once. Change over to a handheld whisk, and mix well until the batter is no longer floury.
9. Fold in the meringue. Add one scoop of it to the batter, and mix in well with the whisk.
10. This sacrifices the delicate meringue to loosen the batter.
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.
12. When that's been incorporated too, pour the batter into the bowl containing the remaining meringue and fold in.
13. The finished batter looks like this. It's light and airy and shiny.
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.
15. Bake in an oven (20 minutes for 12 cm pans, 30 minutes for a 17 cm pan).
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.
17. Leave to cool until they the cake pans are just slightly warm to the touch. Put in a plastic bag and leave overnight.
18. Insert a knife in between the pan and the cake, and go around once.
19. Insert a bamboo skewer in the middle and go once around the funnel.
20. Turn over, put the cake on your hand, and go once around the bottom.
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.
22. Set a choux pastry tip onto an icing bag, and fill with the cream.
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.
24. If you have a 17 cm cake, make 6 to 8 holes up to a 5 cm depth with a chopstick.
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.
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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So that's going to wrap this up with this special food Recipe of Homemade Cream Filled Little Kabocha Squash Chiffon Cakes. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!