Pumpkin roll recipe of 24-10-2018 [Updated on 27-10-2018]
The Pumpkin roll today is one of my proposals this year to celebrate Halloween in a big way. I would like to tell you that I made this 4-handed recipe with Elisa and that the deformed bats are the work of a 7-year-old girl, but no, it's all my work: °)
I showed off my artistic skills and it didn't go very well, but the idea of drawing black bats with the dough is very nice and I'm sure you will be able to do better than me by bringing a Halloween scroll that will surprise your guests: P
This morning I am writing to you from the train, I'm going to Bolzano for a Stuffer cooking show, I'm at the second edition of "In the kitchen with Stuffer"And I can't wait to get in the kitchen to cook with their ready-made bases, in particular with my beloved puff pastry;)
Follow me on Instagram and you will see some good ones;)
How to make the pumpkin roll
Cut the pumpkin into cubes, then steam it in a bamboo basket for 10 minutes. Then put it in a blender and blend it, then let it cool.
Separate the yolks from the whites and whip the latter until stiff.
Separately, whip the egg yolks with the sugar. Then add the oil, the flour, the yeast and the cinnamon.
Then add the blended pumpkin and mix. Now incorporate the egg whites gently with a spatula.
Take a small part of the dough, put it in a bowl and color it with black food coloring.
Put the dough in a pastry bag with a smooth nozzle and draw bats on a rectangular sheet of parchment paper.
Leave to rest in the freezer for about 10 minutes, after which time cover with the remaining dough, the orange one.
Bake the biscuit dough in a preheated static oven at 170 ° C for 10-12 minutes.
Once out of the oven, immediately turn the biscuit dough upside down on a surface covered with parchment paper, gently remove the paper used in cooking and roll up the biscuit dough. Let it cool down.
Meanwhile, prepare the cream by whipping cheese and sugar.
Gradually add the cold melted butter and continue to work until you get a smooth cream.
When the biscuit dough is cold, unroll it and spread the cream.
Roll up again and put in the fridge to rest for an hour.
Now, cut the two ends and your halloween roll is ready, so serve.