Pumpkin Chiffon Cake Roll
1.
Wash and peel the pumpkin; cut into thin slices and put in a basin; put the cut pumpkin in a pot and steam for about 15 minutes until cooked
2.
The steamed pumpkin drains part of the water. After cooling, it is pounded into a delicate pumpkin puree with a food processor; put the stirred pumpkin puree into a bread bucket; put in soft sugar and milk powder, and start the bread machine "jam" program, Stir
3.
During the procedure, put the butter; until the pumpkin has collected the juice and condensed into a mass; take it out and put it in a container, cool and airtight
4.
After the pumpkin is steamed, sifted; mix the pumpkin puree, salad oil and sugar and stir evenly; sift in low powder, mix with a whisk until there is no dry powder
5.
Knock the whole egg into a clean basin without water and oil; remove the egg yolk with a spoon, and put it into the batter after the three steps; stir evenly with a whisk to make the egg yolk paste
6.
Add a little salt and a few drops of white vinegar to the egg whites; add sugar in three times and beat until moist foaming
7.
Take one third of the beaten egg white paste and add it to the egg yolk paste; cut and mix evenly with a rubber spatula; then pour the mixed batter into the remaining egg white paste and continue to cut and mix evenly
8.
Line the baking pan with greased paper; pour the mixed batter into the baking pan
9.
Scrape the surface with a scraper, then gently shake the baking pan a few times to shake out large bubbles; put it in a preheated oven at 180℃, middle level, 15 minutes, move the baking pan up and continue to bake for 3 minutes, take it out; Spread greased paper, put the cake slices upside down on the baking net, tear off the greased paper and let cool
10.
Put the pumpkin filling on the back side up; wrap it up with greased paper, refrigerate and shape; remove the greased paper, and use pumpkin filling to squeeze out the pattern for decoration on the surface.
Tips:
1. After the pumpkin is steamed, whipping with a cooking machine can make the pumpkin puree more delicate. If you don't have it at hand, you can directly use a spoon to press it into a puree;
2. Pumpkin is a bit sweet, you can add sugar according to your preference;
3. Squeeze the steamed pumpkin as much water as possible in order to reduce the production time;
4. If you don't have a bread machine, you can directly put the pumpkin puree into a non-stick pan and fry it. Be careful not to keep the pan fried.
