Orange cake roll
By VicentaLakin
Recently, a porcelain knife, pink and pink, was used to make this orange cake roll. It's really super light. It's good. It's not just for skins, slices or bread knives. It's beautiful to eat with good tools。
Recipe Recommendations
- oranges of 4
- egg yolk 80g
- white sugar 30g
- orange juice 60g
- corn oil 50g
- low powder 80g
- protein 160g
- rock sugar 150g
- water appropriate amount
- salt a little
- light cream 150g
- blueberry jam 2 tablespoons
Steps for Orange cake roll
1
The oranges are cleaned with salt2
10 minutes to immersion and dry out3
Slice, as thin as possible4
Then you put orange chips in water, you cover them with oranges, you add ice cream, you cool down 20 minutes later, you soak one night, and you use them the next day5
The rest of the oranges go to the skin and go to the juice6
Filter out orange juice7
80g of yolk and 30g of sugar to a little color. white8
60 g of orange juice sifted to 80 g of low powder, corn oil, 50 g of oil9
scan low powder 80 g blend10
Once the orange slices are removed, suck out the surface water11
It's in a dish filled with oilpaper12
protein 160g and 30g white sugar sent to the bend13
One-third of it's in the yolk paste14
Sliced into the protein paste15
Scratch the surface in the oven, shake twice, drop it in the oven, 175 degrees, 20-25 minutes, maybe 23 minutes. Points16
free cream, 150 g plus 10 g white sugar, with two little spoons of blueberry jam. even17
When the cake rolls out, rips out the oil paper, sets it cool, cuts the edges with a ceramic knife18
I'll put the cream on it19
Roll it up, the fridge is fixed for half an hour and cut it when you eat it. The porcelain blade is completely free of pressureOrange cake roll Make Tips
The temperature of the baking has to be flexible, and when it's too long, it cracks. Orange bubbles are softer all night, and they don't open when they roll. Slice must be thin. Not too much jam, see the thickness, too thin to recommend。