Pumpkin Cranberry Rolls
Overview
A quick calculation shows that since I started my internship and have to go to work every day, I haven’t posted a recipe for a long time. After such a long time, I’m here to make one today~ When making a cake, not only do I put pumpkin puree into the cake, but I also make it into creamy pumpkin puree and use it as a filling to roll it in the middle of the cake. It’s double delicious and nutritious~
Tags
Ingredients
Steps
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Peel the pumpkin, cut into thin slices and place in a bowl.
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Place it in the microwave and cook it on high heat for 5 minutes. Take out the pumpkin, mash it into a paste with a spoon, and let it cool for later use.
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Put the egg whites into a water-free and oil-free basin and add a little white vinegar.
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Add 40g of white sugar into the egg whites in three batches and beat until wet peaks form.
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Put the egg yolks into a large bowl, take one-third of the pumpkin puree, and drop in the vanilla extract.
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Pour in corn oil and a little water.
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Mix well.
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Sift in the flour.
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Stir irregularly to prevent the batter from becoming glutenous.
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Add one-third of the egg whites.
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Mix well.
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Pour the egg yolk paste into the remaining egg whites.
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Continue to stir evenly.
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Pour into baking dish.
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Preheat the oven to 170 degrees for about 30 minutes.
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Put the remaining pumpkin puree into a bowl, add whipping cream, and the remaining 10g of white sugar.
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Beat lightly with a whisk and sprinkle in dried cranberries.
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Spread the butternut squash puree onto the warm cake.
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Roll up and place in the refrigerator to set.
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The shaped cake roll can be cut with thread.
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Decorate with a little whipped cream and sugar beads.
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Decorated~
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Let’s eat O(∩_∩)O haha~
