Orange Jam Sesame Peach Cake Roll

Orange Jam Sesame Peach Cake Roll

1. To make the batter: first separate the egg yolk and egg whites into a clean container that is free of oil and water. Then, the amount of scoop from 25g of sugar is less than that of the egg yolk. Beat with a whisk at high speed for 2-3 minutes to make the egg liquid a little white and sticky. Add oil and stir well at low speed. Add the pre-beaten peach puree (actually, the noodles will turn black when you can use it, or it will not turn black when you boil it softly) and still beat it at low speed. Finally, sift in the flour and stir up the batter from the bottom. Remember not to make a circle to prevent gluten.

2. Whisk the egg whites: Whip the egg whites at a low speed to a large foamy state, add 1/3 of the remaining sugar, continue to beat until it is like soapy foam, then add 1/2 of the remaining sugar, or continue to beat the egg whites until the viscous shape has a little texture. Use the remaining sugar to beat the egg whites at a high speed until it is pulled up into a hook shape as shown in the figure. (Wet sent)

3. (At this time, you can preheat the oven up and down to 180 degrees,) Put greased paper on the baking tray, cut the four corners and arrange them. Take 1/3 of the egg white and add it to the batter, and mix gently in a straight line (it will defoam if you apply too much force). Then pour all the well-mixed batter into the egg whites. Mix the cake batter in the same way and pour it into the baking pan. Vibrate slightly and shake out small bubbles to make the surface level. Sprinkle with sesame seeds and put it into the preheated oven. . Bake for about 15-18 minutes, and you can observe the color change at any time. (Check if the cake is ready to be inserted with a toothpick, then the toothpick drawn out is smooth and there is no cake batter) You can also adjust the temperature appropriately.

4. Take out the cake piece and immediately tear open the grease paper around the cake and place it on the drying net. You can put a piece of grease paper to cover it to prevent it from drying out. (But be careful not to press the greased paper directly on it) When it cools a little, put the greased paper directly on the cake and quickly tear off the greased paper that has been baked in the oven on the reverse side, and cut off the four sides. Squeeze the orange jam and spread it with a spatula. Make a cut with a knife on the side of the roll, but do not cut it in order to roll it up. Use a cylinder on the outside of the oil paper (the paper tube after the plastic wrap I used), such as a rolling stick, roll the oil paper forward and push the cake in the opposite direction. After the roll, wrap it with oil paper and put it in the refrigerator for half an hour and take it out. Cut roll