Blueberry pumpkin roll
By VicentaLakin
I'm dizzy! It's in nine steps again! It's a recipe that's coming out of nowhere, and I'm looking for improvement. It's just a description
Recipe Recommendations
- protein of 4
- cooked pumpkin puree 50 grams
- corn oil 50 grams
- low-gluten flour 80 grams
- white sugar 50 grams
- blueberry sauce 140 grams
- egg yolk of 4
- water 50 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Blueberry pumpkin roll
1
The yolk is mixed with corn oil, water, 20 grams of white sugar, to light yolk。
2
Add 50 grams of refined pumpkin mud evenly。
3
Sifting into 80 grams of low-fowl collage into pumpkin yolk。
4
Add 30 grams of white sugar to the hard run。
5
One third of the protein is evenly mixed in the omelet paste. And then you dump the omelet in the remaining proteins。
6
Take a tarp on the grill, paste the cake in the grill and wipe it with a scratchboard. Preheat oven 180 degrees。
7
The middle of the pre-heated oven is served with cake, which can be baked with a fire of 180 degrees for 15 minutes, which can be pulled upside down and torn off the oil paper while it's hot. In reverse on the cake surface。
8
Put on the blueberry sauce。
9
Roll it in candy with oilpaper. Set 10 minutes to cut up and eat。