Health benefits
Pumpkin: Reduce swelling
Ingredients
Pumpkin ( 25g ) | Low-gluten flour ( 50g ) |
Honey ( One tablespoon ) | Corn oil ( 45g ) | Milk ( 20g ) | Eggs ( 3 ) |
Lemon juice ( appropriate amount ) | Fine sugar ( 40g ) |
How to make pumpkin honey cake roll
1. Prepare the required materials.
2. Steam the pumpkin and press it into puree.
3. Separate the egg white and egg yolk, and pour the milk into the egg yolk liquid.
4. Add the corn oil.
5.Add a tablespoon of honey.
6.Add the pressed pumpkin puree.
7. Mix the above materials and stir well.
8.Sift the low-gluten flour and add it to the stirred egg yolk liquid.
9.Use the cutting and mixing method to mix well without any particles.
10.Add lemon juice to the egg whites.
11.Use an electric egg beater to beat into a rough foam.
12. Add the sugar several times.
13. Beat it into wet foam and attach a hook.
14.Take 1/3 of the beaten egg whites and put it into the stirred egg yolk paste.
15. Mix in all the mixing methods, and pour in the chopped egg yolk paste In the remaining egg whites.
16.Continue to cut and mix well, do not make circles.
17. Line a baking sheet with parchment paper.
18. Pour the mixed cake batter into a baking tray lined with greaseproof paper, and gently Give it a few gentle shakes.
19. Preheat the oven to 175 degrees and bake on the middle rack for 20 minutes.
20. Take out the baked cake, turn it upside down, and tear off the parchment paper while it is hot.
21. Cool and roll up, cut.
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