Pumpkin Puree Cake Roll

2024-06-29 04:06:09  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Hawthorn sauce ( appropriate amount )
Pumpkin puree ( 100g )
Low-gluten flour ( 80 grams )
Eggs ( 4 pieces )
White sugar (egg yolk ( 20g )
White sugar (protein ( 40g )
Milk ( 30g )
Corn oil ( 35g )
Salt ( a small amount )
White vinegar ( a small amount )
Salad dressing (appropriate amount)

How to make pumpkin puree cake roll

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    1.Prepare various ingredients.

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    2. Just separate the eggs and wash the yolk basin.No water or oil required.

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    3.The egg white basin requires no water and no oil.

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    4. Egg yolk + 20 grams of white sugar, mix well until melted.

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    5. + 30 grams of milk + 35 grams of corn oil, mix well.

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    6. Steam 100 grams of pumpkin and let it cool, beat it with an egg beater,

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    7. Add crushed pumpkin puree + egg yolk, mix well.

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    8. Sift in 80 grams of low-gluten flour in two batches.Sift in the first time and mix well and then sift in the second time.

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    9.Mix the egg yolk paste evenly.The golden color is quite nice.

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    10. Add a pinch of salt to the egg whites, a few drops of white vinegar, and add sugar at one time.Start beating egg whites,

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    11. Beat the meringue until it has a sharp shape.Stop passing away.

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    12. Take one-third of the meringue and mix it with the egg yolk paste.

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    13.Mix the egg yolk paste, very fine,

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    14.Pour the egg yolk paste into the meringue.

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    15. Gently stir the protein paste evenly, and then preheat the oven to 150 degrees.

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    16.Pour into the baking pan.Shake gently twice to release bubbles.Transfer to oven.

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    17. Bake until the time is, 150 degrees, bake for 36 to 40 minutes, the time is up, Take out the baking tray,

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    18. Let it cool for a while, turn it upside down, remove the oil paper, and prepare it.Flip the cake over with a piece of new oil paper,

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    19. Spread salad dressing, homemade hawthorn sauce, spread It doesn't look very good, so I don't need to cool it down to get it warm enough to start rolling it.

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    20. Roll up from one end and push forward with the help of oil paper.Roll up and let rest for 30 minutes, then cut into pieces,

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    21. Finished product picture.

Tips

Oven temperature and ingredient ratio are for reference only.It is best to discard some juice from the steamed pumpkin puree.This is meant to be refrigerated, so it can be eaten after being left at room temperature for half an hour.Pumpkin puree can save dozens of grams.

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