Orange lemon, four cake rolls
By VicentaLakin
There's a lot of oranges on the market recently, and the best in winter is to get all kinds of citrus fruits, and it's always good to smell oranges! Today's cake roll is so fresh with orange skin and lemon juice, it's as if a little breeze blows in the winter sun as if it's nice and enjoyable..
Recipe Recommendations
- protein of 4
- egg yolk of 4
- low-gluten flour 40g
- white granulated sugar 40g
- water 40g
- salad oil 40g
- Fresh orange peel 15g
- milk 70g
- powdered sugar 50g
- rum 5g
- lemon juice 20g
- fermented butter 100g
- sweetening
- roast
- an hour
- simple
Steps for Orange lemon, four cake rolls
1
Protein and yolk are split early and the protein basin is free of water and oil. All the materials of the cake rolls are prepared, the oranges are washed with salt and the oranges are scraped into silk with a razor, so be careful not to scratch the white part。
2
The oven preheats 175 degrees, up and down
3
Put water and salad oil in the yolk, mix it evenly and sift it down
4
"Z" TO FULL YOLK PASTE EMULSION WITH ORANGE SKIN
5
The proteins were added to the white sugar three times to the wet hair bubbles with a little bump
6
Add a third of the protein frost to the yolk paste
7
A good yolk paste falls into two-thirds of the protein cream and continues to be even
8
Put it in a pre-heated oven, 175 degrees, mid-level, top-fire, 18 to 20 minutes. Put the baked cake piece on the pre-prepared oil sheet
9
Get lemon cream. When the butter is fully pumped, insert all the packagings and evenly spread to the cream
10
I like the reverse, the one that's going to roast in there. Cut off the baked cake piece around, put the tattered cream on the cake piece, and put a thicker cream on the side ready to roll。
11
Rolling up the creamed cake with a cane
12
It's half an hour
13
Let's start with the fresh orange lemon