Pumpkin filling cake roll-You Are Foodie

By Arno
96

Pumpkin filling cake roll

Pumpkin can be eaten in many ways. It can be kneaded into noodles and cooked into vegetables. Its color and taste are good. Today, I also mixed pumpkin into the cake roll to let my friends who didn't want to eat pumpkin taste the pumpkin cake.

Main Ingredients

corn starch 15g
flour 55g
egg 4个236 g
Pumpkin 200 g

Auxiliary Ingredients

vinegar A few drops
milk 35g
sugar 70g (45 + 25)
salt 1 g

If you like sweet taste, you can increase the amount of sugar. After the pumpkin is steamed, you can press it with a spoon to form a fine mud. If you like the taste of cream, you can apply a layer of whipped cream first, and then a layer of pumpkin stuffing. It will taste more delicious.

Step 1 . Filling material: pumpkin.

Step 2 . Boil water in the steamer, put the pumpkin cut into four pieces and steam for 20 minutes.

Step 3 . Cool the pumpkin, scrape off the filling with a spoon, and press it into mud.

Step 4 . Add 25 grams of sugar.

Step 5 . Stir well to make pumpkin stuffing.

Step 6 . Cake Ingredients: flour and corn starch have been added to flour, sugar, eggs and milk.

Step 7 . Separate the egg yolk from the protein.

Step 8 . Add 15 grams of sugar to the egg yolk and the remaining sugar to the protein.

Step 9 . Add milk to the egg yolk.

Step 10 . Stir the egg yolk liquid evenly.

Step 11 . After sifting the flour and corn starch, add them to the egg yolk liquid, stir until there is no dry powder, and set aside.

Step 12 . Add a few drops of vinegar and salt to the protein.

Step 13 . Beat the egg whites with an egg beater.

Step 14 . Beat the egg whites until the egg beater is lifted, and the egg whites can form a straight small triangle.

Step 15 . Preheat the oven, heat it up 180 degrees and heat it down 160 degrees. Add one third of the protein to the egg yolk solution and stir well.

Step 16 . Then pour the egg yolk liquid back into the protein basin, and mix it into a smooth, non granular batter by cutting and mixing.

Step 17 . Pour the mixed batter into the baking pan and put it into the oven for 18 minutes. The cake is ripe.

Step 18 . Take out the cake, put it on the net rack, tear the baking paper around it, and tear off the bottom baking paper when it is warm.

Step 19 . Spread pumpkin stuffing on the cake. For the part that begins to roll, spread more stuffing, and the rest evenly.

Step 20 . Roll the cake evenly by hand, wrap it with baking paper, and refrigerate it in the refrigerator for 30 minutes.

Step 21 . After 30 minutes, take out the cake roll and cut it into equal width cake pieces.

Step 22 . The pumpkin filled cake roll is finished.

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