#aca Fourth Session Baking Contest# Making Erotic Orange Rolls
1.
After the oil method bread material is mixed, knead to the expansion stage, and ferment at room temperature.
2.
For custard sauce, mix low-gluten flour and cornstarch with egg yolk and stir well.
3.
Add milk and sugar and boil until the sugar melts and let cool slightly.
4.
Slowly pour into the egg yolk paste, stirring evenly while pouring.
5.
Pour the stirred liquid back into the pot, heat it on a low heat, and stir while boiling until it is thick and paste-like. Turn off the heat and let it cool in the refrigerator for later use.
6.
Wash the rind of the orange with salt and cut into slices about 6-7mm.
7.
Add 100 grams of sugar to 250 grams of water and boil, add fresh orange slices, cover with kitchen paper towels, cook on low heat for 10 minutes, let cool and set aside.
8.
Prove the dough to twice its size, vent and re-round and relax for 15 minutes.
9.
Roll out into a rectangular shape, thin the bottom edge, and smear the custard sauce on the surface without rubbing the bottom edge.
10.
Roll up from top to bottom.
11.
Divide into 6 portions.
12.
Put it in a paper tray with the cut side facing up, and leave it to ferment in a warm and humid place.
13.
Ferment to double the size.
14.
Place orange slices drained of water on the surface of the dough. Put it into the preheated oven at 180 degrees for about 25 minutes.
15.
Sprinkle dried cranberries on the surface.
16.
Finished product
17.
Finished product
18.
Finished product
19.
Finished product
20.
Finished product
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