Aca 4th Baking Competition# Making Erotic Pumpkin Rolls with Seaweed and Salty Butter
1.
Prepare the ingredients according to the quantity
2.
Cut the pumpkin into slices and heat it in the microwave on high heat for five minutes
3.
Take the pumpkin out of the microwave and press it into puree, pour it into a non-stick pan and stir-fry the water on the fire.
4.
Pour the fried pumpkin puree into a basin, add camellia oil, 10 grams of sugar and stir well
5.
Add egg yolk and stir well
6.
Sift in low powder and stir evenly
7.
Drop the egg whites into a small amount of lemon juice and add the remaining sugar to beat into a meringue with a bit of a hook on the tip
8.
Add the meringue to the pumpkin yolk paste in two or three times and mix well
9.
Mix well and serve pumpkin cake batter. If you don’t like cake rolls, it’s good to make small cakes.
10.
Pour the cake batter into the baking tray to make bubbles
11.
Bake at 175 degrees for 15 minutes
12.
Heat the seaweed on high heat in the microwave for 3 minutes
13.
The seaweed is ground into seaweed powder with a dry mill
14.
Whip the cream with sugar and salt to a firm state
15.
Add seaweed powder and whipped evenly to form seaweed salty cream, unexpectedly it is mysterious silver-gray
16.
After the baked pumpkin cake cools, apply sea moss salty cream filling
17.
Roll up and refrigerate to shape
18.
The finished product has a bit of pumpkin particles, but it is a very soft cake roll, with a slightly salty seaweed cream filling and it is not greasy to eat
19.
Salty cream cake rolls especially suitable for summer
20.
Noble and glamorous silver tone with golden pumpkin cake tastes very unusual
Tips:
If you want to make the finished pumpkin cake smoother, it is best to sift the pumpkin puree. Don't put too much salt in the cream, otherwise it will not taste too salty.
