Cassida pumpkin roll-You Are Foodie

By Natividad
43

Cassida pumpkin roll

Cassida, pumpkin and blackcurrant are all my favorite things. That's it! Cassida pumpkin roll

Main Ingredients

Auxiliary Ingredients

Step 1 . Prepare the required materials, steam the pumpkin and press it into mud in advance, and screen the low gluten flour in advance

Step 2 . Add 10g sugar to the yolk and stir it evenly with an egg beater at low speed

Step 3 . Add salad oil and stir until you can't see the oil star

Step 4 . Add soy milk and stir well

Step 5 . Add pumpkin mud and stir well

Step 6 . Sift in a layer of low gluten flour again, mix it with a little salt to form egg yolk paste

Step 7 . Drip a few drops of white vinegar into the egg white, and add sugar in three times until it is almost dry

Step 8 . Add 1/3 protein cream to egg yolk paste and cut evenly

Step 9 . Pour the cut and mixed egg yolk paste back into the remaining egg white cream and mix well

Step 10 . Spread oil paper on the baking pan, pour the mixed cake paste into the baking pan and gently smooth it with a scraper, gently shake the baking pan to knock off bubbles to make the cake paste smooth, preheat the oven at 150 ℃ and bake for 20 minutes

Step 11 . Gently shake the baking pan to knock off the bubbles and make the cake paste smooth. Preheat the oven at 150 ℃ and bake for 20 minutes

Step 12 . Spread the custard sauce and sprinkle the black currant

Step 13 . Roll up the cake slices and shape them for a period of time, then slice them for eating

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Cooking Steps