Pumpkin Cranberry Roll
1.
Peel the pumpkin, cut it into thin slices and put it in a bowl
2.
Put it in the microwave and bite it on medium-high heat for 5 minutes. Take out the bitten pumpkin, mash it with a spoon and let it cool for later
3.
Put the egg whites in a basin without water and oil, add a little white vinegar
4.
Put 40g of white sugar into the egg white three times and beat until it is foamy
5.
Put the egg yolks in a large bowl, take one-third of the pumpkin puree, and drop in vanilla extract
6.
Pour in corn oil and a little water
7.
Stir well
8.
Sift in low powder
9.
Irregular mixing to avoid gluten in the batter
10.
Put in one-third of the egg white
11.
Stir evenly
12.
Pour the egg yolk paste into the remaining egg whites
13.
Continue to stir evenly
14.
Pour into the baking dish
15.
Preheat the oven and fire up and down at 170 degrees for about 30 minutes
16.
Put the remaining pumpkin puree into a bowl, add light cream, and the remaining 10g white sugar
17.
Whisk evenly with a whisk, and sprinkle in dried cranberries
18.
Spread the buttery pumpkin puree on the warm cake
19.
Roll it up and put it in the refrigerator to shape
20.
The shaped cake roll can be cut with thread
21.
A little whipped cream, sugar beads for decoration
Tips:
The oven settings are for reference only.
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