Pumpkin Yam Cake Roll & Soft and Sweet
1.
Wash and peel the pumpkin, cut into pieces and steam.
2.
Sift into a delicate pumpkin puree, or it can be steamed and directly beaten into a delicate pumpkin puree with a cooking machine.
3.
Prepare two oil- and water-free containers to separate the egg whites and the yolks.
4.
Stir the egg yolks with corn oil evenly.
5.
Add pumpkin puree and stir well.
6.
Sift the pumpkin yolk puree into low-gluten flour and stir to form a batter.
7.
Squeeze a few drops of lemon juice or a few drops of white vinegar into the egg whites (there is no lemon juice at home, so I used half a passion fruit juice instead, that’s OK), and added a small amount of starch (4g), which helps the egg whites to pass and stabilize. The cream is more delicate.
8.
Divide the sugar three times. Beat the egg whites to form larger fisheye bubbles, then add 1/3 fine sugar to beat.
9.
Beat the egg whites until they look thin and slightly larger bubbles. Add 1/3 sugar to beat.
10.
Beat the egg whites until the lines appear and add the remaining 1/3 of the sugar to beat.
11.
The egg beater lifts the meringue to form a big bay ditch state, and the egg whites are sent away.
12.
Take one third of the meringue and add it to the mixed pumpkin batter, mix well.
13.
After mixing, pour into the remaining meringue and mix well again.
14.
Put a piece of greased paper into the baking pan, pour the mixed batter into the baking pan and smooth it with a spatula.
15.
Preheat the oven for 10 minutes in advance, 160 degrees, up and down, middle level, bake for about 28 minutes.
16.
Using the baking time of the cake, wash the yam clean and peel it, cut into small pieces and steam it in a pot, then sieve it into a fine yam mud.
17.
Add powdered sugar and milk to the yam puree, stir and mix well.
18.
The mixed yam mud is smooth and delicate.
19.
After the oven is out of the oven, you don't need to invert it, just let it cool, and then prepare a clean greased paper, turn it over, and tear off the bottom greased paper.
20.
Spread a layer of yam mud, you can also add various fruits or other favorites, and then roll it into a roll.
21.
Don't rush to enjoy the rolled cake roll. You can wrap it in oil paper and set it for about 30 minutes, so that it won't fall apart when it's cut into pieces.
22.
Reward for cut pieces.
Tips:
The authentic "iron rod yam" grows in the mountains, shaped like tree roots, with a darker color, and after being broken, the cross section will quickly turn purple. In addition, because the iron rod yam contains less water and contains yam polysaccharides, it is "noodles and sweet" in the mouth. This recipe adds milk and powdered sugar to make the taste more sweet and soft.
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