Orange cake roll(xian xiang cheng dan gao juan )

Orange cake roll

Introduction:

Production steps:

Step 1: separate the egg white (the heavy color is laid by the stupid chicken at home, and the egg white is thicker than the one bought out).

Step 2: add oil into yolk, mix with sugar until oil and water are mixed, sift in flour, cut and mix well.

Step 3: add sugar to the egg white in several times, and finally beat the protein to the state of wet foaming (after lifting the egg beater, the protein will be pulled out of the curved sharp corner).

Step 4: fill 1 / 3 of the egg yolk into the bowl and stir evenly (from the bottom to the top, do not circle).

Step 5: pour the batter into the remaining protein.

Step 6: stir well again to make Qifeng cake batter.

Step 7: pour the batter into the baking tray covered with oil paper, smooth it, sprinkle sesame seeds, shake it with force, and let the big bubbles in the batter come out.

Step 8: put the baking tray into a preheated oven at 170 ℃ and bake for 20 minutes until the surface is golden.

Step 9: cool off the oil paper and put on the fresh orange sauce roll.

Materials required:

Eggs: 4

Flour gluten: 4 teaspoons

Sugar: 2 teaspoons

Vinegar: a drop

Orange sauce: right amount

Salt: a little

Note: home milk did not put milk, but the taste is still very delicious.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xian Xiang Cheng Dan Gao Juan