The roll cake made today is not bad in appearance and taste. The cake has less oil and less sugar, and the filling has no oil, less sugar and low calories. The taste is delicate and refreshing, making it healthier to eat. This is the yam mud that everyone loves.
In addition, the cake is not diluted with traditional milk, but pumpkin puree from the season. Because the variety is not too yellow, the color of the cake roll is slightly lighter. But if you taste it carefully, you can taste the unique aroma of pumpkin.
[Sandwich] 3 yam, 20 grams of sugar, 40 grams of milk
[Cake] 4 eggs, 60 grams of cake flour, 70 grams of pumpkin puree, 20 grams of corn oil, 50 grams of caster sugar for egg whites
[Specifications] 28*28CM square plate
【Baking】Middle layer, heat up and down at 160 degrees, 30 minutes
【Production】
1. The iron rod yam is cleaned, and the dosage is not fixed, but it can be adjusted according to your preferences;
2. Peel, rinse, cut into small pieces, put in a plate, and steam on high heat for 15 minutes until fully cooked;
3. Put an appropriate amount of sugar while it is hot, and use a mud press to press into a fine yam mud with a few particles that tastes better; then add an appropriate amount of milk, mix well and set aside;
4. Peel and seed the pumpkin, cut into small pieces, steam for 15 minutes on high heat until fully cooked, and use a cooking machine to make a fine pumpkin puree;
5. A group photo of the ingredients of the cake roll: cake flour, pumpkin puree, eggs, fine sugar, corn oil;
6. Put pumpkin puree and flour into the pot together;
7. Use egg soaking to stir into a dry powder-free batter, separate the egg white and egg yolk, put the egg yolk directly into the pumpkin batter, and put the egg white into an oil- and water-free egg beater;
8. Add corn oil to the egg yolk batter; corn oil can be adjusted between 20-40 grams;
9. Stir evenly with egg extract, set aside for later use;
10. The egg whites are whipped at a medium speed with an electric whisk, and fine sugar is added three times to produce coarse foam, fine white foam, and fine white foam with lines;
11. Lift the egg beater, the egg white paste is in the state of a big hook; at this time, the oven is preheated to 160 degrees;
12. Take 1/3 of the egg white paste into the egg yolk paste;
13. After stirring evenly, pour it back into the meringue bowl;
14. Use a spatula to stir from bottom to top, or cut and mix evenly to form a delicate cake batter;
15. Pour the cake batter into a 28*28cm baking pan covered with greased paper; scrape the surface with a scraper, lift the baking pan and shake it a few times to produce large bubbles;
16. Put the baking tray containing the cake batter into the middle layer of the preheated oven, and heat up and down at 160 degrees for 30 minutes; it can be adjusted according to the actual situation of the oven;
17. After the oven is out, drag the cake slices out of the baking tray and place them on the drying rack to dry until warm;
18. When the temperature is slightly higher than your hand, turn it over, tear off the oily paper at the bottom, cut off the upper and lower ends diagonally to facilitate the roll; spread the yam puree evenly on the cake slice, and the middle part of the roll can be more Smear some yam mud;
19. Roll up from bottom to top, and squeeze the roll tighter with the aid of a rolling pin against the greased paper;
20. The greased paper should be as loose as possible. If the cake roll cannot be wrapped well, cut off a piece at both ends. The greased paper on both ends of the cake roll is clamped with sealing clips, put in the refrigerator for 30 minutes before taking out the cut pieces.
