Autumn is pumpkin season!
Golden old pumpkin, sweet, not only tastes delicious and nutritious, but also is a good natural pigment .
Use steamed pumpkin puree to make a lot of beautiful delicacies. For example, pumpkin steamed buns, pumpkin meatballs , pumpkin milkshake, pumpkin noodles, pumpkin pancake , etc., each one is my favorite, and the things are very beautiful to make. I am a pumpkin controller!
Today I used pumpkin instead of milk to make an cake roll , which is fragrant, especially soft, beautiful and delicious! I didn't hold the cream on this cake roll. I applied the plum sauce I made myself in summer. It was bright red and the color was so beautiful!
The key is that it tastes delicious!
Take a bite and the cake roll is tender and soft, the jam is sweet, red, and the patterns are beautiful, it is simply a perfect incarnation!
took it to the office. My colleague's children ate one after another, saying it was so delicious, much better than the ones I bought
My husband praised it even more and said it was very successful and volunteered to be my model! After taking a group of photos of
, he almost finished eating the cake roll, haha!
makes cake rolls, which are simpler than cakes and have a more beautiful shape!
A successful cake roll has delicate pores and evenly spreads, no layered precipitation, and a dense and soft texture. In fact, the method is not difficult. I have written the detailed steps, so everyone will follow it. SO EASY!
Ingredients: about 60 grams of pumpkin puree, 4 eggs, 40 grams of vegetable oil, 40 grams of fine sugar, 40 grams of low-gluten flour, a little white vinegar, homemade plum sauce
Method:
1. Cut the old pumpkin into pieces and steam it, usually about 20 minutes. This step can be done early, or steamed a little while steaming other things.
2. Scrape the pumpkin puree into a clean egg beating bowl, I am about 60 grams here. The water content of pumpkin puree may vary. My pumpkin is an ordinary pumpkin, which is relatively watery.
3. Separate the egg white and egg yolks. Add the egg yolk to the pumpkin puree, put the egg white into another egg beating basin, and both basins should be free from oil or water.
4. Add vegetable oil, stir evenly, and then sift into low-gluten flour.
5. Stir thoroughly with a manual egg whisk, and the egg yolk batter is about this state.
6. Drop a few drops of white vinegar to the egg white, add fine sugar in three times, and use an electric egg beater to whip at high speed until the big hook appears. Don't beat the egg whites too hard, otherwise the cake rolls may dry and crack.
7. Pick a part of the egg white, put it in three times, and mix evenly by cutting or stirring. Never draw circles, stir-fry like stir-frying.
8. Get a delicate cake batter that looks very shiny.
9. Place greased paper in the baking tray and pour the cake batter from a high place.
10. Use a scraper and a scraper to smooth the cake batter.
11. Put it in the middle layer of the preheated oven, 150 degrees for about 30 minutes. There are two temperatures for baking cake rolls, one is 180 degrees for 18 minutes, and the other is 150 degrees for 25 to 30 minutes.
I used to make fast baking at high temperature, but today I made the latter one, both of which are OK and it is easy to succeed.
12. The time and temperature should be determined according to your oven, especially in the last few minutes to observe the coloring of the cake roll surface. The surface should be colored and the color will appear. This way, the roll will not peel off.
13. Take out the greased paper and turn it off, and tear off the grease paper on the surface.
14. I like to roll the cake, with the surface facing up, and apply jam. This jam is my own fried plum sauce. It is sweet and delicious without adding any additives.
15. With the assistance of oiled paper or oil cloth, roll up the cake roll.
16. Fix the bread on the outside with oil paper or oil cloth and put it in the refrigerator for more than 3 hours. If time is urgent, you can also freeze.
cut it open when you eat it, it is very beautiful.
