Pumpkin Cheese Roll Recipe 南瓜乳酪卷食谱

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Pumpkin Cheese Roll Recipe 南瓜乳酪卷食谱
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Pumpkin is so nutritious and it makes a good dessert recipe too! This pumpkin cheese roll would be your new favorite too!

Ingredient and Portion
Cake roll / 蛋糕卷
3 egg yolks / 3个蛋黄
60g caster sugar / 60克细砂糖
60ml fresh milk / 60毫升鲜奶
40g corn oil / 40克粟米油
90g low protein flour / 90克低筋面粉
3 egg whites / 3个蛋白
1/4 tsp cream of tartar / 1/4小匙塔塔粉

Filling / 馅料
50g cream cheese / 50克奶油芝士
30g caster sugar / 30克细砂糖
50g fresh cream (whipped) / 50克鲜奶油(打起)
50g pumpkin flesh (steamed, diced) / 50克南瓜肉(蒸熟,切丁)
1. To make roll, line a 25x35cm (10x14-in) baking tray with paper. Preheat oven to 180℃.

2. Combine egg yolks with 40g of sugar, stir in fresh milk and oil. Then add in flour, mix until well combined.

3. Whisk egg whites with 20g sugar and cream of tartar until stiff peaks form. Gently fold egg white foam into yolk batter until blended.

4. Spread batter into prepared tray. Bake in oven for 10-15 minutes or until cooked.
把面糊倒入烤盘,铺平,盛入烤箱烘约10一15 分钟或至熟。

5. To male filling, beat cream cheese and sugar until soft and smooth. Fold in whipped cream, mix well.

6. Line the cake onto paper, spread with whipped cream and arrange pumpkin dices on top, roll up and guide roll.

7. Chill in fridge for a while, slice and decoration as desired.
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