Orange Juice Grape Roll
1.
[Preparation materials] 5 eggs, 90 grams of bottom flour, 50 grams of powdered sugar (with protein) + 30 grams (with egg yolk), 10 grams of butter, 50 grams of orange juice, 4 drops of vanilla oil, 4 drops of white vinegar, and 30 grams of dried raisins.
2.
Divide the egg white and egg yolk to ensure that there is no oil or water in the egg white bowl.
3.
Add 4 drops of white vinegar to the egg whites and start to beat the egg whites.
4.
Add 50 grams of powdered sugar to the egg whites in 3 times. See the picture for the state of adding powdered sugar each time.
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7.
Beat the egg whites until you can lift the tip of the calf horn.
8.
Add 30 grams of powdered sugar and 4 drops of vanilla oil to the egg yolk and mix well.
9.
Then add orange juice and butter and continue to mix well.
10.
Sieve low flour and turn it up and down evenly (do not make a circular motion to avoid the flour tendons).
11.
After the flour is mixed, dig half of the beaten egg whites into the egg yolk.
12.
Cut up and down evenly (do not make a circular motion to avoid defoaming).
13.
Pour all the accompanying 4-5 into the remaining egg whites, turn them up and down evenly, and also do not make circular motions. And add half of the dried raisins and mix well.
14.
Then pour it on a baking tray lined with greased paper, sprinkle the remaining raisins, lift the baking tray and shake it on the stove a few times.
15.
Put it in the heated oven, bake the middle layer at 170° for 20-25 minutes, then pour it on the grilling net immediately after it is out of the oven, and tear off the greased paper while it is hot.
16.
Put it to warm, roll up the cake with oiled paper, and cool until it is completely shaped, then cut into pieces and start.
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