Pumpkin Puree Cake Roll Recipe
Likes to eat Pumpkin Mud Egg Cake roll The friends who like to eat pumpkin puree Cake roll can actually make it at home, because the method for making pumpkin puree cake rolls is very simple.
Pumpkin puree cake roll Ingredients introduction Ingredients
100 grams of pumpkin puree Low-gluten flour (80 grams)（Sugar Egg yolk (20 grams) sugar (Egg white(40 grams)Corn Oil (35 grams) Salt (a little)Salad Sauce(an appropriate amount)Hawthorn Sauce (an appropriate amount)
The method for making pumpkin puree cake roll:
1. Prepare all the ingredients.
2. Separate Eggs, clean the egg yolk bowl. It is not required to be water-free and oil-free.3. The egg white bowl requires to be water-free and oil-free.
4. Mix egg yolk + 20 grams of sugar, until well combined.
Milk
5.+30 grams + 35 grams of corn oil, mix well. 6. Steam
100 grams of pumpkin until soft and cool, then use an egg beater to mash it, 7. Mashed pumpkin puree + into the egg yolk mixture, stir evenly.
8. Sift in 80 grams of low-gluten flour twice, mixing once each time.
9. Mix well the egg yolk batter; it should be a golden yellow color.10. Add salt (a little) to the egg whites, a few drops of white vinegar, add sugar all at once and start whipping the egg whites,
11. Whip until stiff peaks form. Stop whipping.
12. Take one-third of the whipped egg whites and mix with the egg yolk batter.13. Mix well the egg yolk batter, it should be very smooth, 14. Pour all the egg yolk mixture back into the remaining whipped egg whites.
15. Gently fold to combine the egg white mixture; preheatoven
at 150 degrees.
16. Pour into a baking tray.
Tap lightly twice, remove air bubbles.
Put in the oven.17. Bake for 36 to 40 minutes at 150 degrees; when done, take out the baking tray, 18. Let it cool slightly, then invert and peel off the parchment paper, prepare a new parchment paper to flip the cake over,
19. Spread with salad sauce or homemade hawthorn sauce, spread not very neatly, do not wait for it to cool completely; start rolling when still a little warm.20. Roll from one end, using the parchment paper to help push forward. Let it rest for 30 minutes before cutting,
21. Finished product photo.
Let it cool for a moment, then invert and remove the oil paper; prepare a new oil paper.
Spread mayonnaise and homemade mountain strawberry sauce; spread unevenly; don't wait until completely cooled, start rolling when slightly warm.
Roll from one end using the oil paper to assist in pushing forward. Let it rest for 30 minutes before cutting into blocks,
Final product image.
