Pumpkin cake roll

Pumpkin cake roll

Material:

Four eggs

50 g milk

Unscented vegetable oil 45 grams

70g cake flour, 65g caster sugar

A few drops of lemon juice, 200ml light cream, 10g icing sugar, pumpkin filling

Baking pan: 28*28 golden non - stick

Pumpkin cake rolls

1. Prepare the required materials and sieve the cake powder;

2. Put egg yolk, milk and vegetable oil into the pot, and beat the egg beater at high speed to the emulsified state;

3. Sift into cake flour, cut and mix until ready to use;

4. Put a few drops of lemon juice into the egg white, beat the rough bubble with the egg beater, add the caster sugar three times, and hit the big bend hook;

5. Put 1/3 of the meringue into the egg yolk batter, cut and mix well, then pour the egg yolk batter back into the rest of the meringue;

6. Cut and mix the batter evenly into the non-stick baking pan, and scrape the surface roughly;

7. Put the baking tray into the middle layer of the preheated oven;

8, the oven above the fire 180 degrees, 170 degrees, bake 15 minutes;

9, at the time, take out the baking tray, shake a few times on the table, flip the grid to cool;

10. Pour the light cream into the bowl, add the appropriate amount of pumpkin filling (fried by yourself), and beat the cream until it has wrinkles;

11. Remove the warm cake from the baking pan, baking side up, spread some pumpkin cream (remaining cream decoration surface), roll up the cake with greased paper and rolling pin, and refrigerate for about one hour;

12. Put the remaining cream into a piping bag and squeeze it onto the cake roll.

Food Tips

1, into the oven before the baking pan, should be on the table a few times, shake out the air bubbles in the batter, I omitted this step, cut will see the air bubbles;

2. When taking out the baking tray, shake it a few times on the table, so that the cake can be removed from the baking tray and not stick;

3. If the baking surface is rolled outside, it needs to be spread on the grill when inverted to make the surface of the cake smooth;

Pumpkin AND red jujube CAN eat together: HAVE FILL spleen YIqi, detoxification ANALGESIC, CAN PREVENT and cure diabetes, arteriosclerosis, stomach and the disease such as ulcer of 12 FAT intestines

Mung bean and pumpkin can eat together: HAVE very good health care effect

Pumpkin is the common melon vegetables that rural people like to eat originally, its nutrition is rich, contain starch, protein, carotene, B vitamins, vitamin c and calcium, phosphorus and other components. However AS SOCIAL DEVELOPMENT, now city people also increasingly take pumpkin seriously, it not only has higher edible value, and having the therapeutic effect that cannot be ignored.

In recent years, domestic and foreign medical expert, scholar studies experiment to make clear, often edible pumpkin, still have treatment prostatic hypertrophy (pumpkin seed can treat prostatic hypertrophy), prevent prostatic cancer, prevention and cure arteriosclerosis and gastric mucous membrane ulcer, treat the effect such as diabetes, change stone.