How to make Pumpkin cranberry roll - VicentaLakin's Recipe

Recipe Recommendations

corn oil 50 grams
Pumpkin paste 80 grams
low powder 100 grams
light cream appropriate amount
red date meat appropriate amount
white sugar 50 grams
vinegar few drops

sweetening
roast
an hour
ordinary

Steps for Pumpkin cranberry roll

1

Pumpkin's ready for 80 grams。

2

Add 50 grams of corn oil evenly。

3

Add 100 grams of low powder mix evenly。

4

A few drops of vinegar or lemonade can also be inserted in an oil-free basin。

5

Next, we're going to take out proteins, first, with a low-speed, electric-pumper of eggs, and then three times with thin sugars or white sugars, namely: the first step: when a thick bubble is out, a white, leaner hair bubble is out, a second step is out, and a few fine threads are made; when an egg-pumper is lifted, the protein paste is in a state of big bend and the hair ends; and the focus is on: not having high-speed strokes, although saving time, but the protein paste is coarse and unstable, as water, and the cake tissue is soft when mixed cakes are made and baked; and at this point, the oven of my house is starting to warm 180 degrees。

6

One third of the protein cream is added to the yolk paste, and the egg is drawn evenly from the bottom. Don't circle so it doesn't melt. Another third of the protein cream is added to the yolk paste, and the egg is evenly mixed from the bottom. Don't circle so it doesn't melt. Finally, the whole of the yolk paste is poured into the protein paste and the egg is pumped evenly from the bottom to the top, so do not circle。