Trial report of Chu Orange 2 -- Swiss volume of fragrant orange(chu cheng shi yong bao gao xiang cheng rui shi juan )

Trial report of Chu Orange 2 -- Swiss volume of fragrant orange

Introduction:

"I've wanted to make orange Swiss Roll for a long time. This time I got Chu Cheng's chance to try it out. It happened that there was light cream left in grandma's birthday cake, and I didn't have to worry about orange acid. Now that we have all the ingredients, let's do it..."

Production steps:

Step 1: wash the orange with salt water, slice it, put it into a non stick pot, add a bowl of water, 100g white sugar, bring it to a boil, then turn it to low heat, until the orange peel is not white. Lay oil paper on the baking tray, line up orange slices and set aside.

Step 2: 4 eggs, separate the egg white and yolk, the basin must be oil-free and water-free.

Step 3: add 80 grams of orange juice and 40 grams of blended oil, beat well with a manual egg beater until the oil bead is not easy to see, about 1 minute.

Step 4: sift in all the powder at one time, mix well with a scraper, even if there are particles.

Step 5: add the yolks one by one, and mix each one well. At this time, the particles will be eliminated, and the texture of the yolk paste is very delicate.

Step 6: add a few drops of white vinegar to the egg white, add 67 grams of white granulated sugar in three times, beat with low medium high medium low speed until neutral foaming, when lifting the beater, the protein hook is slightly longer. (for the third time, add a pinch of salt and preheat the oven for 200 degrees.)

Step 7: mix the beaten protein with the egg yolk paste three times, pour into the baking pan, smooth and shake gently. Put into the oven, adjust the temperature to 180 degrees, bake for 15 minutes, then adjust the temperature to 190 degrees, bake for 5 minutes.

Step 8: when the time is up, put it out of the oven immediately, put it on the baking net, and tear up the oil paper immediately, but don't take away the oil paper, let it spread on the surface lightly, so as to avoid the cake drying and listing when rolling.

Step 9: add sugar to the cream and beat until it doesn't flow. Pour the cake face up, spread light cream on it, roll the oil paper on the bottom with rolling pin in the opposite direction, roll the cake on the top in the positive direction, pack it in fresh-keeping bags, and put it in the refrigerator overnight.

Step 10: the next morning, take out the cake roll and cut it with a knife!

Materials required:

Chu Cheng: 1

Medium size eggs: 4

Fresh orange juice: 80g

Blended oil: 40g

Flour: 64g

Corn starch: 16 g

White granulated sugar: 100g

White vinegar: a few drops

Salt: a handful

Light cream: 130g

Water: a bowl

Note: I went to the two ends of the edge, cut into 2 pieces, one 1 / 3 of their own to enjoy, the other 2 / 3 package free. Ha ha, you can not only eat well, but also give gifts, killing two birds with one stone! Thanks for the delicious food! Thank you for life! Thank you!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Chu Cheng Shi Yong Bao Gao Xiang Cheng Rui Shi Juan