Cassada pumpkin roll
By VicentaLakin
Kashda, pumpkin, black gallon, all I love, that's it! Cassada pumpkin roll
Recipe Recommendations
- egg yolk of 4
- protein of 5
- low-gluten flour 80 grams
- white sugar 20 grams
- pumpkin puree 80 grams
- salad oil 40g
- soybean milk 30g
- salt appropriate amount
- white vinegar appropriate amount
- blackcurrant appropriate amount
- Castel sauce appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cassada pumpkin roll
1
Get the materials ready. Pumpkin's steamed into mud
2
egg yolk with 10 g sugar, low-speed mix
3
Add salad oil to make sure you don't see oil stars
4
Add to the soybean mix
5
Add pumpkin mud evenly
6
Once again, sift in low-weasel flour and a little bit of salt blended into yolk paste
7
A few drops of white vinegar, three drops of sugar to near dry
8
One third of the protein cream added to the yolk paste
9
Put the tattered yolk paste back into the rest of the protein cream
10
Put oil paper on the grill, smooth the cake down with a razor in the oven, flatten the cake down with a soft shaker and preheated the oven 150 degrees for 20 minutes
11
Cracking down the bubbles with a light vibrating grill, flattening the cake, preheating the oven 150 degrees for 20 minutes
12
Put on the carthada sauce and the black gallons
13
Roll up the cake tablets for a while, and cut them for food