Do you know what the highest level of this small four-roll of pumpkin is! I took it back for the baby to eat. The baby said it was delicious. I asked her what it tasted like? She said mango? Cheese? I said nothing, it was a pumpkin! The baby was stunned for a moment because she d

Do you know what the highest level of this small four-roll of pumpkin is! I took it back for the baby to eat. The baby said it was delicious. I asked her what it tasted like? She said mango? Cheese? I said nothing, it was a pumpkin! The baby was stunned for a moment because she didn't like to eat pumpkin. When she came to her senses, she continued to finish the cake because it was really delicious! So the highest level of dessert is to make the person who likes it more and let the person who doesn’t like it also like it!

pumpkin four volumes

ingredients

cooked pumpkin mud	0g
eggs
pure milk	0g
corn oil
corn oil l16	7g
low-gluten flour	4g
lemon juice	g
	https://www. ml0 salt	g
fine sugar	5g
pumpkin sauce	cooked pumpkin 120g + fine sugar 8g + Butter 8g
pumpkin cream	light cream 180g+fine sugar 12g+ pumpkin sauce 50g

Steps

Cake:

①220g peeled pumpkin, steam on pot over high heat for 20 minutes until soft and rotten.

②4 eggs of 50-55g size, separated egg yolks, novices are more conservative, come one by one, use a small bowl to turn the egg whites out each time to avoid mistakes and contaminate the previous egg whites.

Take 90g of cooked pumpkin, mix and sieve to separate the fibers.

④ Add 30g pure milk and 47g corn oil, stir until emulsified, and no oil is visible on the surface.

⑤ Add 4 egg yolks and stir well.

⑥ Add 74g low-gluten flour, sieve it to eliminate clumps and make the batter more delicate.

When mixing batter, we should avoid mixing circles and use horizontal mixing to avoid tendons to the greatest extent.

⑦ Then beat the egg white, 4 egg whites, add 1g salt and 2g lemon juice.

first beat until rough foam is added, add one-third of the 45g of fine sugar, continue to beat until delicate foam, add one-third of the fine sugar, and when beat until there are shallow lines, add the last one-third of the fine sugar.

cake roll needs neutral foam, which means lifting the egg beat head and having a slender and soft little tail.

⑧ First take one third of the meringue, use the method of cutting, mixing and stirring, and pre-mixing with the pumpkin batter.

and then rewind back to the remaining two-thirds of the meringue.

also uses the same method of cutting and stirring to mix until it is delicate, smooth and shiny.

⑨ Pour the pumpkin cake batter into a 28cm square plate with a grease cloth and gently shake the cake batter flat.

is sent to the oven preheated in advance, and bake it at 160 degrees at the top and bottom for 25 minutes. Since everyone has different tempers in the oven, the temperature and time are for reference only.

⑩ After the oven is released, you must immediately shake the mold, drag it on the drying rack, remove the oil cloth on all sides, cover the surface with oil paper, and flip it with two drying racks, and uncover the oil cloth at the bottom, which is the perfect towel surface.

⑪ After half an hour, we flip it back, uncover the greased paper, and stick all the skin away. This method is suitable for friends who cannot get out of the bottom or whose skin is always unbaked. It is another way of thinking.

Make pumpkin milk cream:

① Take 120g of cooked pumpkin, add 8g fine sugar and 8g butter.

Heat over medium heat and stir continuously until the pumpkin puree becomes thick and can adhere to the spatula and will not fall easily.

②Whip whipped whipped cream usually requires ice cubes , but if the amount is not large, you can also freeze the whipped egg basin like me, add 180g whipped cream and 12g fine sugar.

③From the high speed first, after 50% of the time, turn to the lowest speed, because the state of the cream changes very quickly after 50% of the time, until 8% of the time, there will be clear patterns.

④ Add 50g of thoroughly cooled pumpkin sauce and stir evenly.

combination:

① Take half of the pumpkin cream and evenly spread it on the surface of the cake. The ending side can be thinner.

②Put half of the remaining cream into a piping bag, squeeze it on the side of the body, and pile it up.

③Put the rolling pin under oil paper, lift the cake and push it forward, then slowly turn the rolling pin to drive the cake to roll forward, and press the closing mouth to the bottom.

④Seave it into the refrigerator for half an hour or refrigerate for two hours before cutting the parts.

endless cake rolls can be sealed and refrigerated for two days.

Tips

Q: No pumpkin puree, how to replace it with pumpkin powder ?

A: This is really hard to answer. Pumpkin puree has a high moisture content, while pumpkin powder is just dry powder. There is no direct replacement relationship between the two. You need to try to adjust the formula again to know how to replace it. Therefore, if you want to be safe, don’t modify the formula. If you want to modify the formula, you have to try and explore it yourself.

Q: Can I replace pumpkin with purple potato?

A: There are two aspects to consider. The first is that the moisture content of purple potato puree and pumpkin puree are very different. The second is that the anthocyanin of purple potato will discolor when it encounters acid and alkali. Therefore, it is also a process where the recipe needs to be adjusted and tried, and there is no way to accurately answer how to change it.