Pumpkin cake rolls

　　Autumn is the season of harvesting pumpkins, pumpkin-made cake rolls, soft and sticky, exuding pumpkin scent, golden-yellow appearance, looking very pleasant, is my favorite.

WHAT YOU NEED

Ingredients

28 grams of milk
8 grams of honey
135 grams of pumpkin
65 grams of egg yolk
Low flour 66 grams
3 grams of flour
130 grams of protein
74 grams of sugar
60 grams of unsalted cream
200 grams of cream
60 grams of milk

How TO MADE Pumpkin cake rolls

Steps 1 to 4

1. Pumpkin slices, heated in a microwave for 10 minutes until soft and soft, cooled and made into pumpkin paste using a hand-held blender;

2. Milk thistle without salt cream is heated to 65 °C until melted, then added to the pumpkin paste and mixed;

3. The honeycomb egg yolk is mixed and added to make it equal to 2.

4. Add the screened powder to the low powder and mix in 3;

Steps 5 to 8

5. The protein cream is blown to a neutral foam and pulled up with a hard tail.

6. Add 1/3 of the protein cream to the mixture, then pour the remaining 2/3 into the mixture, stir quickly and gently to avoid foaming;

7. Mix the dough into a toaster, flatten it, blow out large bubbles 180 to 190 ° C/140 to 150 ° C, bake for about 25 to 30 minutes,

8. Light cream + refined milk is finished, applied to the cooling cake body, put in your own favorite fruit such as bananas or mangoes, rolled, refrigerated for 1 hour, take out the decoration, then you can cook

9.