Orange pulp cake roll(xiang cheng guo rou dan gao juan )

Orange pulp cake roll

Introduction:

"Recently, it's a good season to eat oranges. Dad bought a lot of oranges, each of which is huge. As a result, the oranges are overflowing and can't be eaten up. So ~ ~ it has a fresh taste and won my mother's love. An orange cake roll is all in her stomach, so this cake roll is also on her" white list "with honor."

Production steps:

Step 1: slice the fresh orange (the thinner the better) into boiling sugar water (the right amount of sugar outside the material + the right amount of water outside the material) and cook until the orange peel becomes transparent

Step 2: mix egg yolk with 7g sugar, then add corn oil and orange juice in turn

Step 3: sift in low powder and mix evenly

Step 4: add 30g sugar to protein and beat until it foams

Step 5: add 1 / 3 protein cream into the batter and mix well

Step 6: pour the batter back into the remaining protein cream and mix well

Step 7: spread the orange slices on the baking tray

Step 8: pour in the cake paste, smooth the surface and shake out big bubbles

Step 9: put into the oven preheated 170 degrees, heat up and down in the middle layer for 18 minutes, then turn it upside down and cool it, then roll it into a roll

Materials required:

Egg yolks: 4

Low powder: 90g

Soft sugar: 30g

Corn oil: 50ml

Orange juice: 60ml

Protein: 4

Orange slices: 5 slices

matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101 jhvt.html

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cheng Guo Rou Dan Gao Juan