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Views: 26 Author: Site Editor Publish Time: 2024-10-23 Origin: Site
Halloween is coming, and I recommend a perfect Halloween dessert - delicious black sesame pumpkin cream roll! This unique cream roll cleverly combines the sweetness of pumpkin with the rich aroma of black sesame, and is paired with dense and smooth cream. Every bite is full of autumn warmth and rich layers. The addition of pumpkin puree not only brings natural sweetness, but also gives the cream roll a festive orange-yellow color, instantly lighting up your Halloween party table. Follow the tutorial below to learn how to make it!
Black sesame cake roll:
20g black sesame paste
40g corn oil
50g milk
55g soft white low-gluten flour
5 eggs
55g granulated sugar
2g lemon juice
Pumpkin cream:
180g whipped cream
20g powdered sugar
80g cooked pumpkin puree
Decoration:
Appropriate amount of chocolate
Appropriate amount of eye candy
Appropriate amount of maltose
First, prepare the ingredients needed. Separate the egg white and yolk in advance, and freeze the egg white in the refrigerator until there is ice residue.
1. Pour corn oil and sesame paste into the bowl and mix evenly
2. Pour in milk and mix evenly
3. Pour in soft white low-gluten flour and mix evenly
4. Pour in egg yolk and mix evenly
5. Add fine sugar + lemon juice to the egg white and beat until neutral foaming. There is a small hook when you lift the egg beater
6. Add the beaten egg white to the egg yolk paste three times and stir evenly
7. Pour the stirred batter into the baking tray. The batter is stacked and smooth
8. After scraping it flat with a scraper, shake the baking tray lightly to shake out the bubbles
9. Put it into the preheated oven, bake at 160 degrees on the upper fire and 140 degrees on the lower fire for about 30 minutes. Everyone's oven is different, so the baking time and temperature are for reference only!
10. After it comes out of the oven, shake the baking tray lightly, lift the cake out of the mold, and let it cool for later use.
11. After it cools down a little, put wax paper on the surface of the cake, turn the cake upside down, and tear off the wax paper.
12. Beat the whipped cream with sugar until it is 90% grainy, add pumpkin puree and continue to beat until the cream is stiff.
13. Spread the cream on the cake slices. The cream should be higher at 3/4 so that it can have a shape when rolled up.
14. With the help of a rolling pin, roll up the cake and put it in the refrigerator for 20 minutes to set.
15. Cut off the irregular parts of the cake head and tail, and decorate with chocolate and eye candy.
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We hope to bring you a pleasant baking experience and help you bake delicious dishes.
