Pumpkin cake roll
Step 1 . All raw materials: low gluten powder, pumpkin puree, eggs, corn oil, sugar, white vinegar and a few drops.
Step 2 . First separate the egg yolk from the egg white. The bowl containing protein needs to be free of oil and water.
Step 3 . Put edible oil in the egg yolk
Step 4 . Add 20g white sugar, mix egg yolk and fine granulated sugar with cooking oil, and beat until the volume is slightly expanded, the state is thick, and the color is slightly lighter
Step 5 . Add water and stir gently.
Step 6 . Add pumpkin puree and stir well.
Step 7 . Sift the low gluten flour into the beaten egg yolk paste.
Step 8 . Stir evenly with a rubber scraper to form egg yolk batter.
Step 9 . Add a few drops of white vinegar to the egg white, and when the egg white is sent to the fish eye bubble state, add 1 / 3 of fine sugar.
Step 10 . Continue to beat and add the remaining sugar in two times. Finally, the protein is sent to the dry foaming state (after lifting the egg beater, the protein is pulled out of the upright sharp corner)
Step 11 . Put 1 / 3 protein into egg yolk bowl, stir well (stir from bottom to top, do not draw circles)
Step 12 . Then pour the remaining protein into the egg yolk bowl, and continue to stir to form a cake batter.
Step 13 . Pour the batter into the baking pan covered with oil paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape.
Step 14 . Put the baking tray into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden.
Step 15 . Pour the baked cake onto the grill and remove the tin foil from the cake while it is hot.
Step 16 . After the cake cools down slightly, turn the cake upside down to make the surface face up again
Step 17 . Wrap the rolled cake roll with oil paper and twist both ends into a candy shape.
Step 18 . Put it in the refrigerator for half an hour, and then cut it into the size you like.
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