Orange Scented Cake Roll
1.
The oranges are washed with salt first
2.
After soaking for ten minutes, take it out and wipe dry
3.
Cut into thin slices, as thin as possible and cut evenly
4.
Then add water to the orange slices, cover the orange slices, add rock sugar, cook for 20 minutes, let cool, soak overnight, and use the next day
5.
Peel the remaining oranges, remove the pulp, and squeeze the juice
6.
Filter out the orange juice for later use
7.
80g egg yolk, add 30g sugar and beat until the color is slightly whitish
8.
Add 60g orange juice, sift into 80g low powder, mix well, corn oil, 50g and mix well
9.
Sift in 80g of low powder and mix well
10.
After the orange slices are taken out, absorb the water on the surface, be sure to absorb them dry
11.
Put it into the baking tray with greased paper, as shown in the figure
12.
160g egg whites and 30g sugar in batches to beat to a curved state
13.
1/3 into the egg yolk paste, cut and mix well
14.
Pour it into the egg white paste, cut and mix well
15.
Pour it into a baking tray and scrape the surface, shake it twice, put it in the oven, 175 degrees, 20-25 minutes, about 23 minutes is fine, mine is a little longer
16.
150g whipped cream, whisk with 10g sugar, add 2 teaspoons of blueberry jam and mix well
17.
After the cake roll is taken out, remove the grease paper, buckle upside down and let cool, and cut off the edges with a ceramic knife
18.
Spread the cream filling evenly
19.
Roll it up, set in the refrigerator for half an hour, and cut into pieces when you eat.
Tips:
The baking temperature must be adjusted flexibly, the rolls will crack when they are baked for a long time, mine is a little longer.
The orange slices are softer after being soaked overnight, and will not open when rolled. Be sure to cut thin slices.
Don't add too much jam, depending on the consistency, it is not recommended to use too thin.
