Homemade Pumpkin Cranberry Scroll Recipe
After calculating, because starting an internship and having to go to work every day, I haven't made any dishes for quite some time.Recipe It has been so long since then, today I will make one quickly~When making the cake,egg muffin, not only do we add pumpkin mash as filling between the layers, but also make it into a pumpkin cream
Ingredients Main ingredients: 50g pumpkin, 20g cranberries,low-gluten flour 70g, 4 eggs, 2ml white vinegar, 50g white sugar, 1g vanilla extract,margarine 15ml, and pumpkin cream steps 1. Peel and remove the seeds from the pumpkin, slice it thinly and place it in a bowl.2. Put it in the microwave on high for 5 minutes. Once done, take out the pumpkin, mash it with a spoon, let it cool down, then set aside. 3. Place the egg whites in a bowl that is oil-free and water-free, add a little white vinegar.4. Add 40g of sugar to the egg whites in three portions, beat until soft peaks form. 5.egg yolks 20ml
in a large bowl, take one-third of the pumpkin mash, add vanilla extract.
6. Pour in the corn oil and a little water.
7. Mix well.8. Sift in the low-gluten flour. 9. Gently fold without over-mixing to prevent gluten formation.
10. Add one-third of the beaten egg whites.11. Fold gently until combined. 12. Pour the yolk mixture into the remaining beaten egg whites.
13. Continue folding until well mixed.
14. Pour the batter into a baking tray.15. Preheat the oven to 170 degrees Celsius for about 30 minutes. 16. Put the remaining pumpkin mash in a bowl, add cream cheese and the remaining 10g of sugar.
17. Mix with an electric mixer slightly, then add cranberries.
18. Spread the pumpkin cream on the warm cake.
19. Roll it up, refrigerate to set.
20. Cut the cake roll using a string when ready.
21. Decorate with a little cream and sugar pearls.
22. Decoration complete.
23. Enjoy! O(∩_∩)Oha-ha~
13. Continue mixing.
14. Pour into the baking tray.
15. Preheat the oven to 170 degrees Celsius for about 30 minutes with top and bottom heat.
16. Place the remaining pumpkin puree in a bowl, add cream, and the remaining 10g of sugar.
17. Use an electric whisk to mix slightly, then sprinkle in cranberries.
18. Spread the pumpkin cream over the cake that has been warmed up.
19. Roll it up, and place it in the refrigerator to set.
20. Set the cake roll can be cut with a ribbon.
21. A little bit of cream and sugar pearls for decoration.
22. Decorated.
23. Time to eat! O(∩_∩)OHa ha~
