How to make pumpkin cake rolls

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  1.Steam the pumpkin, let it cool, and press it into pumpkin puree for later use⊙▽⊙

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  2.Mix the egg yolks well, add milk, corn oil, and 20g of fine sugar and mix well, add pumpkin puree and mix well⊙▽⊙

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  3. Beat the egg whites into fish-eye shapes, add 40g of fine sugar in two portions and beat into sharp angles.Set aside

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  4. Pour one-third of the egg whites into the pumpkin puree, stir up and down, then pour the evenly stirred pumpkin puree into the remaining egg whites, stir up and down evenly, Pour into a baking sheet lined with greaseproof paper.Place in the oven at 150 degrees, cook for 36 minutes, take out of the oven, and let cool for a while

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  5.Will be released Turn the cake over and place it on a new piece of oil paper.Remove the oil paper on top, spread the butter on it, roll it up slowly, wrap it in oil paper for five minutes, cut it into wide and narrow portions according to your preference, and put it on a plate