Baby Pumpkin Roll

• Mix all the ingredients together until the dough is smooth and forms a thin gluten film.
• Divide the dough into 60g portions and let them rest for 10 minutes at 25°C.
• Flatten each portion into a circle and place it into a 9cm paper mold.
• Allow the dough to undergo final proofing at 32°C for 90-120 minutes.

• Melt VIVO Block Margarine in a saucepan. Add cake flour and whisk until smooth.
• Gradually pour in milk while stirring, and cook until thickened.
• Season with salt and pepper, then add UHT Cream to complete the bechamel sauce.
• Pipe the bechamel sauce into small round silicone molds, shape, and freeze until firm.

• After final proofing, brush the surface of the dough with egg wash.
• Top with bechamel filling, bacon and sliced pumpkin. Sprinkle grated cheese over the top, followed by a drizzle of mayonnaise and a sprinkle of oregano.
• Bake in a preheated oven at 200°C /160°C for 15-18 minutes.

Source: VIVO