Pumpkin cranberry roll
By VicentaLakin
It has been a long time since the recipes were issued because of the start of the internship and the daily work. After all this time, hurry up and come today, not only to put pumpkin mud in cakes, but also to make it a cream pumpkin mud, as a pie roll in the middle, with a good nutrition
Recipe Recommendations
- pumpkin 50g
- the cranberry 20g
- low-gluten flour 70g
- eggs of 4
- white vinegar 2ML
- white granulated sugar 50g
- light cream 20ml
- vanilla extract 1g
- corn oil 15ML
- sweetening
- baking
- half an hour
- simple
Steps for Pumpkin cranberry roll
1
Pumpkin goes to the skin and slices into the bowl。
2
In the microwave, five minutes of high fire tinkles, good pumpkins are taken out and crushed with a spoon, which cools off。
3
The egg is put in a water-free and oil-free basin with a little white vinegar。
4
the white sugar of 40g was put into the egg clears three times, with a wet hair bubble。
5
The yolk is in the bowl, taking one third of pumpkin mud and dripping into vanilla。
6
Pour some corn oil and some water。
7
Smash even。
8
Scan low powder。
9
Irregular mixing, avoiding the bumps。
10
Put a third of the egg clear。
11
Flip evenly。
12
Pour the yolk paste into the remaining omelette。
13
继续Flip evenly。
14
Down in the oven。
15
Preheat oven, up and down, 170 degrees, 30 minutes。
16
the remaining pumpkin mud was put into the bowl with light cream and the remaining 10 g white sugar。
17
Smash it with an egg-beater and spread it into the cranberry dry。
18
It's like putting cream pumpkin mud on a hot cake。
19
Roll it up and put it in the freezer。
20
A stylish cake roll can be cut open by wire。
21
A little light cream, sugar bead decoration。
22
It's decorated
23
LET'S EATPumpkin cranberry roll Make Tips
Oven settings are for reference only.