Orange cake roll
Introduction:
"One day, only my daughter and I were at home, so we made this mini roll, one for each, eating cakes and watching movies. It was very pleasant. This formula is suitable for 8-inch square baking tray
Production steps:
Step 1: Beat 2 egg yolks with 10g sugar until sugar melts
Step 2: add 40g fresh juice and beat evenly
Step 3: add 30g salad oil and stir evenly
Step 4: sift in 40g low powder
Step 5: mix until there are no particles, fine batter, set aside
Step 6: add a little salt to the protein, make the thick foam, add 25g sugar in three times to make the long hook wet foaming
Step 7: take half of the protein cream and egg yolk paste and mix them up and down
Step 8: pour the egg yolk paste back into the remaining albumen cream bowl
Step 9: mix evenly
Step 10: pour into the 8-inch square plate
Step 11: put in the preheated oven, middle layer, 180 degrees for 15 minutes
Step 12: take out the furnace and turn it down for cooling
Step 13: Cream 80g + sugar 10g, beat, spread on the cooled cake
Step 14: roll up and refrigerate for 1 hour before taking out
Step 15:
Step 16: delicious!
Materials required:
Eggs: 2
Low powder: 40g
Salad oil: 30g
Fresh orange juice: 40g
White granulated sugar: 35g
Salt: a little
Note: 1. This formula is suitable for 8-inch small baking tray. 2. If you like more cream, you can apply more. 3. Oven temperature for reference! No juice, milk or water
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Ju Xiang Dan Gao Juan
Orange cake roll
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