Pumpkin and bean cake roll

Pumpkin and bean cake roll

Introduction:

"The cake roll with pumpkin puree tastes fine, waxy, sweet and healthier."

Production steps:

Step 1: prepare all the ingredients.

Step 2: cut the pumpkin into pieces, put it in the microwave oven for 3 minutes, take it out and press it into mud.

Step 3: sift the low powder twice for standby.

Step 4: separate the yolk from the white.

Step 5: add salad oil to egg yolk and stir well.

Step 6: add another 30 grams of sugar and continue to stir well.

Step 7: add pumpkin puree and continue to stir well.

Step 8: sift in the low powder and make the copy evenly.

Step 9: add honey beans and mix well to make egg yolk paste.

Step 10: add lemon juice to egg white.

Step 11: stir in sugar and beat.

Step 12: make hard foam, and erect a sharp corner.

Step 13: add the protein cream into the egg yolk paste three times.

Step 14: copy evenly with scraper.

Step 15: spread oil paper on the baking tray, pour in the cake paste, smooth it, and shake it gently to form bubbles.

Step 16: preheat the oven to 170 degrees, put it into the baking tray and bake for 15-20 minutes.

Step 17: take out the baked cake and let it cool.

Step 18: apply the right amount of blueberry jam.

Step 19: gently roll the long strip.

Step 20: wrap in oil paper and put it in the refrigerator. Cut it into slices when eating.

Materials required:

Eggs: 4

Low powder: 80g

Pumpkin puree: 80g

Salad oil: 50g

Sugar: 60g

Honey beans: right amount

Blueberry Jam: right amount

Lemon juice: 3 drops

Note: the flour should be sifted in advance, so that the taste of the cake is delicate. Eggs should also be taken out of the refrigerator in advance and placed at room temperature.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet