Chinese Food
Low calorie pumpkin cake roll (with oil-free low calorie pumpkin Cassida sauce inside)
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Recently, I was obsessed with losing weight but wanted to eat dessert, so I had to make a relatively low calorie pumpkin cake roll to satisfy my appetite. The whole cake was made with 20 grams of oil Cassida sauce. I didn't use butter in the traditional way. It was a completely low-fat and low calorie version of recipe cake roll. I didn't take a detailed picture. Please refer to other cake roll practices I wrote before.
Cooking ingredients
Cooking Steps
Step1:Make pumpkin casserole first. The sauce this time uses whole eggs. The method is also relatively simple.
Step2:Cut the pumpkin. Steam it in microwave or steamer. Mash it directly with a blender. Or grind it with a spoon. Then sieve it.
Step3:Mix the eggs with sugar evenl
Step4:Sift the low gluten flour and corn starch into the egg paste in turn, and mix well.
Step5:Add pumpkin paste. One tablespoon is about 20 grams of milk. Add a few drops of vanilla essence
Step6:Mix wel
Step7:The rest of the milk. Pour it into a small saucepan. Boil it over low hea
Step8:Pour in the boiled milk slowly along the yolk paste, while pouring and stirring.
Step9:Sift the milk and egg yolk paste back to the milk pot. Heat it over a small fire and stir it until it takes a lot of effort to stir. Then paste it into a thick state. Cover with plastic wrap and refrigerate.
Step10:Next you can start to prepare the cake roll. A lot of steps are omitted here. To see the detailed steps of the cake roll, please refer to my previous recipe.
Step11:Beat egg yolk protein into two basins without water or oil. Add milk, corn oil and a little sugar into the yolk, and mix well.
Step12:Sift in low powder and mix wel
Step13:Add pumpkin paste and stir well. Set aside and start to beat the egg white.
Step14:The protein is added with sugar for three times, until the wet foaming state with big hook is lifted. First take a little protein and mix it with the yolk paste. Then add the remaining protein into the yolk paste twice. Mix it quickly by turning.
Step15:Pour the mixed batter into the baking tray paved with oil paper from a high place. Use a scraper to wipe the batter. Then use your hand to the baking tray and take a few keystrokes to shake out bubbles. Preheat the oven. Heat up and down 180 ℃ for 17 minutes. (time and temperature are for reference only. Refer to your own oven for specific time
Step16:Take it out after baking. Tear off the old baking paper and replace it with a new one. Roll before it's hot.
Step17:Spread the Cassida sauce evenly on the cake embryo. Roll it up again. Refrigerate it.
Step18:Cu
Cooking tips:1. The pumpkin is steamed and ground into mud. It must be screened. 2. this Kwai star sauce is a low-fat quick version of the dishes are delicious techniques.
