Little Yellow Man Pumpkin Roll
1.
Let’s make the pumpkin sauce first; the pumpkin is steamed, peeled and pressed into a puree, add sugar, cornstarch and mix well
2.
Put the butter in a non-stick pan and melt it into the pumpkin puree. Stir-fry on medium heat until it becomes pumpkin puree
3.
After some arduous process, the pumpkin sauce is finally fried. Put it in the refrigerator and keep it in the refrigerator. Take it out when you use it.
4.
Prepare the ingredients for the cake roll
5.
Add two whole egg liquids and add sugar to beat them into a harder state, you can draw the kind of figure 8 that can't be eliminated for a long time.
6.
Sift in low powder and mix well
7.
Add 1 small bottle cap vanilla essential oil
8.
Add the colorless and odorless vegetable oil and mix up and down evenly
9.
Spread baking paper on the baking tray and pour the cake batter
10.
Shake out the bubbles and put it in the oven at 160 degrees for 10 minutes
11.
Bake it, take it out and tear off the baking paper
12.
Let cool and cut into 6 small pieces
13.
The piping bag is filled with butternut squash sauce and squeezed on the milk cake slices to roll it
14.
Roll the cake with plastic wrap, wrap it with plastic wrap, and twist the head and tail of the plastic wrap tightly. Make 6 cake rolls one by one and put them in the refrigerator for 30 minutes
15.
Use the melted chocolate sauce to put the eyes on the cake roll and just mouth
16.
This pumpkin sauce is super delicious
Tips:
Tips: This cake roll is a whole egg sponge cake roll. The same supplies and utensils used to send the whole egg should be clean, tidy, oil-free and water-free. The egg liquid is added with sugar and the whole process is whitish at high speed until the color is white. The egg batter is ready, and the beaten egg batter can only be drawn on it without disappearing.
