Orange Cake Roll
1.
The oranges are rubbed with salt to wash the rind, washed and cut into thin slices.
2.
Put the orange slices, sugar, and water into the pot together. After the water is boiled, change the heat to a low heat and continue to cook for about 10 minutes until the water is almost dry and the orange slices become transparent. Take out and let cool and set aside.
3.
Separate the egg whites and yolks. Whisk the egg yolk, salt, milk, and corn oil evenly, sift into low-gluten flour, mix into egg yolk paste, set aside.
4.
Use an electric whisk to break up the egg whites, add lemon juice, add 70 grams of sugar in 3 times, and beat to the point of wet foaming (nine times), that is: the egg white peaks on the whisk are long and not stand upright, inside the basin The protein can be curved and pointed.
5.
Take 1/3 of the egg white and mix with the egg yolk paste, and stir evenly with a rubber spatula.
6.
Pour the mixed batter into the remaining 2/3 of the egg white paste, cut and stir until the egg white and egg yolk paste are completely fused.
7.
Use kitchen paper to soak up the candied orange slices and place them on a cake pan with greased paper.
8.
Pour the cake batter into the baking pan, smooth it out, and drop the baking pan a few times on the chopping board to remove large bubbles.
9.
Preheat the oven, 130 degrees, middle and lower, upper and lower fire, bake for 30 minutes (the specific temperature and time required are determined by the own oven).
10.
Take out the baking pan from the oven, hold the greased paper on both sides with both hands, take the cake out of the baking tray, place it on the cooling net, carefully peel off the greased paper around, place a piece of greased paper on the other cold net, and buckle the cake on the new greased paper On, peel off the original greased paper.
11.
At the beginning of the cake roll, use a knife to cut 3-4 lines that are not to the bottom, so that the center is not easy to crack when rolling, and put the filling on the surface of the cake.
12.
Use a rolling pin to roll the cake with oil paper, and set the shape for 15 minutes after the roll is finished.
13.
Cut into sections and eat.
Tips:
1. The egg white is only beaten to the level of wet foaming. If it is beaten to dry foaming, the protein structure is fine and easy to break when rolled.
2. The baking time and temperature should be determined according to your own oven.
3. The orange slices should not be boiled for too long, as the fruit has just softened.
