Pumpkin roll
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 4
- white granulated sugar 60 grams
- pumpkin puree 50 grams
- corn oil 50 grams
- water 50 grams
- white vinegar few drops
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Pumpkin roll
1
All raw materials: low-strength powder, pumpkin mud, eggs, corn oil, sugar, a few drops of vinegar。
2
First, separate the egg yolk from the protein. A bowl of protein needs no oil or water。
3
Put edible oil in the yolk
4
Add 20 grams of glucose, and send a mixture of egg yolk and fine sugar to a slightly larger size, thicker state, slightly lighter color
5
Add water, gently and evenly。
6
Add pumpkin mud and mix it evenly。
7
Sifting low-banded flour into mixed yolk paste。
8
Smash it with a rubber razor, and it's a yellow paste。
9
A few drops of white vinegar were inserted into the protein, and a third of the fine sugar was added when the protein was passed into the fish eyebrow state。
10
Continue to stir and add the remaining sugar in two instalments. Eventually, the protein was sent to the dry hair
11
One third of the protein is in the yolk bowl, evenly rolled
12
And then you pour the rest of the protein into the yolk bowl, and you mix it evenly。
13
The paste is poured into the baker's grill, which is made of oil paper, flattens it and shakes a few times so that the bubble inside the paste can run away。
14
Put the oven in a preheated oven of 180 degrees for 15-20 minutes until the surface is yellow。
15
The baked cake is over the grill, tearing out the cassava while it's hot。
16
When the cake cools, turn it over and get the surface up again
17
Wrap up the rolls of cake with oilpapers and twist both ends into candy。
18
After a half-hour freezer, cut to the size you like。