How to make pumpkin chiffon rolls

Step

1

Wash the pumpkin, peel it, cut it into thin slices, Steam or microwave until soft and mushy

Step

2

Drain the water from the steamed pumpkin with gauze. Do not pour away the pumpkin juice. It is also sweet when you drink it directly. You can use this water directly when making cakes.

Step

3

If you have a food processor, mash it into fine pumpkin. If you don't press it with a spoon, take out 80 grams of original pumpkin puree and set aside. Put the mixed pumpkin puree into the bread bucket; add sugar and milk powder, start the "jam" program of the bread machine, and stir. If you don't have a bread machine, , you can use a non-stick frying pan to stir-fry over medium-low heat, and you need to stir-fry during the process to avoid burning the pan

Step

4

While the program is in progress , add butter until the pumpkin puree reduces juice and condenses into a ball; take it out and put it in a container, cool it, seal it and store it in the refrigerator

Step

5

It is best to sift the original pumpkin puree in advance, so that it will be more delicate; separate the egg yolk and egg white, and put the egg white in a clean basin without water and oil.

Step

6< /p>

Mix salad oil, water and sugar and stir evenly, add original pumpkin puree

Step

7

Stir evenly and sift in For low flour, it is best to sift it twice

Step

8

Stir until there is no dry powder. Do not stir in circles. Pour in the egg yolk

Step step

9

Stir the egg yolk paste evenly with a manual whisk. You can order the egg yolk paste according to your own preference, but the egg yolk is added last. It will be more delicate and there will be no particles. Add a little salt and a few drops of white vinegar to the egg whites. Add the sugar in three batches and beat until wet foam.

Step

10< /p>

Add one-third of the beaten egg white batter to the egg yolk batter, cut and mix evenly with a rubber spatula; then pour the mixed batter into the remaining egg white batter, continue to cut and mix evenly

11

Pour the mixed batter from a high height into a baking pan lined with greaseproof paper. This will flush out the air bubbles and make the batter look fine and silky. The best shape is the best; use a scraper to smooth the surface, and then gently shake the baking pan a few times to knock out big bubbles

Step

12

Place in a preheated oven at 180°C on the middle rack for 18 minutes. Take it out and place it on a baking sheet. Cover the surface with a piece of clean oil paper and let cool

Step

13

Place the cake roll on the table with the baked side facing down, tear off the oil paper, and apply the milky pumpkin puree. The rolled side is thicker. After rolling, wrap it in oil paper and refrigerate to take shape

14

Remove the oil paper and decorate the surface with pumpkin fillings to squeeze out patterns