Pumpkin cake roll with bayberry sauce
By LisaWindler
I wanted to eat steamed buns on the weekend, so I made a plate of pumpkin filling. As a result, the yeast couldn't grow, and the steamed buns were ruined, leaving half of the pumpkin filling, so I just made do with it without wasting it.
Recipe Recommendations
- eggs of 3
- low powder 60G
- milk 30ML
- pumpkin puree 75G
- light cream 70G
- cream of tartar 3G
- baking powder 2.5G
- sugar 30G
- salad oil 25ML
Steps for Pumpkin cake roll with bayberry sauce
1
Let's talk about the method of pumpkin filling first. The specific portions are not weighed. The types are pumpkin, whipped cream, water, corn starch, sugar, and eggs. Because there was no milk in hand at that time, I mixed the light cream with water and used it: Step 1: Slice the pumpkin, steam it, puree it, and filter it. Step 2: Pour the light cream, corn starch, and water 1:1:3 into the pan, add eggs and appropriate amount of sugar, stir well, turn on low heat and stir until thick and thick (add one egg per 100G of water), and then add Step 1: Stir the pumpkin puree slightly and cook evenly, turn off the heat and filter. There are more pumpkins and a yellow color. Using steamed pumpkin is more fragrant and yellowed than using raw cucumbers to make juice. Please refer to other people's jams for red bayberry sauce
2
Step 1 of the cake body: Beat the egg white until it is foamed, add the tartar powder, and add the powdered sugar in 3 times and beat until it is wet and neutral and frothy. Step 2: Mix egg yolk, milk, salad oil, and pumpkin puree with an egg beater and beat well. Step 3: Sift in the low flour and baking powder in 2 times in step 2, and beat with an egg beater at low speed for 10 seconds. Preheat the oven to 180 degrees. Step 4: Add 1/3 of the egg white to the batter in step 3, mix well, then pour the batter into the remaining 2/3 of the egg white, cut and mix well. Step 5: Lay paper, plate, smooth, use a spoon to tap the bottom of the plate a few times vigorously before baking, 180 degrees, and bake the middle layer for 20 minutes.
3
Combination: Step 1: Place the cake body on an iron frame to cool, and tear the paper. Step 2: Beat the light cream for 7 and distribute until it cannot flow. Add the bayberry sauce and mix. Step 3: Apply Step 2 to the back of the cake body, roll the cake, and refrigerate for 1 hour.
4
This formula has a moist and soft taste.