구황작물 러버 모여라 2탄! 단호박 롤케이크 만들기

Hello! The dessert we're going to make this time is a sweet pumpkin roll cake. Now is the perfect time for delicious sweet pumpkins to come out. Try making a roll cake with sweet and fluffy sweet pumpkin. The cinnamon crumble topping is the highlight of this roll cake! This is Butternut Squash Roll Cake (1/2 Bread Pan) (Butternut Squash Sheet) Whole Eggs 310g Sugar 105g Honey 15g Cake Flour 68g Butternut Squash Powder 15g (Eden Town Domestic Butternut Squash Powder) Almond Powder 12g (Used 100% Almond Powder) Milk 42g Butter 30g Bake in oven preheated to 170°C for 13 minutes (Butternut Squash Cream) Steamed Butternut Squash 100g Mascarpone Cheese 70g Sugar 25g Whipped Cream 260g (Braised Butternut Squash) Fresh Butternut Squash 280g Water 90g Sugar 45g Corn Syrup 45g (Cinnamon Crumble) Butter 30g Brown Sugar 30g Cake Flour 30g Almond powder 30g (Use 100% almond powder) Cinnamon powder 1g (Pumpkin chips for decoration) Bake in a preheated oven at 100°C for 10 minutes, then let cool and store in an airtight container. The almond powder added to the pumpkin sheet makes the sheet more nutty and moist. If almond powder is unavailable, substitute with cake flour. Heat the fats (butter, milk) used in the pumpkin sheet to 45-60°C before use. Sift the steamed pumpkin used in the pumpkin cream to ensure it mixes smoothly into the cream without leaving lumps. The stewed pumpkin can be refrigerated for 5 days after cooling completely. The cinnamon crumble dough can be refrigerated for 3 days or frozen for 3 weeks. Store the baked crumble in the freezer. If you do not like the pumpkin skin used in the stewed pumpkin, please peel it off before use. After baking, the pumpkin chips are completely Let cool, then store in an airtight container at room temperature. Packaging slice cake band height 8cm, muffin cup 45mm #HomeBaking #PumpkinCooking #PumpkinCake #RollCake