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Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray. WET INGREDIENTS. In a large bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice. DRY INGREDIENTS.
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Preheat your oven to 350 F degrees. Spray a 10×15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside. In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
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Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside. In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the pumpkin mixture, mixing well. Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
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In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
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Pumpkin rolls should be tightly wrapped in plastic wrap or stored in an airtight container to prevent them from drying out or absorbing any odors from surrounding foods. Additionally, storing your pumpkin roll in the refrigerator rather than at room temperature will help prolong its shelf life by slowing down spoilage.
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JUST THE RIGHT SIZE - Measures 9 x 5 x 3 inches, these 1-compartment clear plastic clamshell food containers are ideal bakery plastic containers. Stock up and use them as loaf cake containers, cake roll containers, pumpkin containers, or plastic cookie containers.
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Stir it with a hand whisker until well combined. Now beat eggs and sugar on high for 5 minutes using a stand mixer or electric hand beater. Reduce the mixing speed to low and add honey, vanilla, and pumpkin mixture to it. Mix it for a minute or until well combined. Next, add half of the dry ingredients at a time.
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Preheat your oven to 350F, then line a 10×15-inch jelly roll pan with parchment paper. Coat the parchment paper with nonstick spray, then set aside. Beat the eggs. Put the eggs in the bowl of a stand mixer, and use the paddle attachment to beat them lightly. Add the seasonings.
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Recipe Instructions. Prep & Bake: Preheat to 375°F line a 10×15 inch pan with parchment, and spray with non-stick spray. Bake for 15 mins until a toothpick comes out clean. Whip & Sweeten: Beat eggs on high speed for 5 mins, gradually adding granulated sugar. Pumpkin Mix: Mix in pumpkin puree and lemon juice.
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For the Cake. Preheat your oven to 375°F/190°C and line a 15" x 10" jelly roll pan with parchment paper. In a mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt, then set aside. In a separate bowl, whisk granulated sugar and eggs until thick, approximately 1 minute.
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If you just need a one-off your best bet is probably a quarter sheet box (10"x14") or a 12"x12" box with the pumpkin roll placed diagonally. Baker_Rose Posted 16 Nov 2011 , 5:52pm. post #5 of 7. At the bakery where I used to work we used a 10-inch round, clear plastic high dome for cakes. The pumpkin roll went on a 10-inch round cake board and.
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Send desserts, pastries, salads, and specialty sandwiches home with your customers in this Durable Packaging PXT-395 9" x 5" x 3" clear hinged lid plastic container! The container's crystal clear OPS construction allows customers to immediately identify all of your best take-out offerings. This allows your richly decadent desserts and crisp green salads to effectively market themselves and.