Chinese Food
Orange cake roll (how to cut thin orange / lemon slices)
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Cake rolls are usually soft. Otherwise, they are not suitable for rolling. But the surface is decorated with orange slices. The edge is particularly easy to crack. So this requires oranges to be cut very thin. This method is also suitable for slicing lemon slices and soaking in honey. The way is to refrigerate the oranges for two hours first. Don't freeze them for too long. Then you can't wake up and cut them. After two hours of freezing, you will find that there is something wrong with the thickness of wood that you want to cut into paper. In addition, I make my own orange sauce. So it won't be too sweet if I put more. The way is to peel the orange, break it with the blender, put it in the casserole, add the icing sugar, and boil it until it is thick. -
Cooking ingredients
Cooking Steps
Step1:The oranges are frozen in the refrigerator for two hours. Cut them into thin slices. Big orange. Six pieces are enough. Take the middle part of the big waist. It can cut more pieces for standby to prevent accidents. Put 20 grams of sugar in the pot. Add more water than the orange. Boil in high heat. Turn to low heat. The edge of the orange turns white and transparent. Turn to high heat to collect the juice. Put it in a cool plac
Step2:Protein yolk separation. Other materials read
Step3:Add 20 grams of sugar to the yolk. Beat until the volume is slightly expanded. Bubbles appear
Step4:Add oil, orange juice and mix wel
Step5:Sift in low gluten flour twice. Add half and mix well. Then add the other half.
Step6:Use the eggbeater to stir for a while. Make the flour paste sticky. Finally, lift up the eggbeater. The flour paste flows down in a thin line. Viscosity occurs because the cake is soft and elastic after being mad
Step7:Preheat the oven 180 degrees. Add a few drops of white vinegar and a little corn starch to the protein. Bea
Step8:Fluffy. When adding foam, add 1/3 of 40 grams of granulated sugar. Continue to fight
Step9:Obvious lines appear. Add another third of sugar. Continue to bea
Step10:Lift the egg beater. The egg whites are elbows. At this time, it is wet foaming. Add the remaining sugar. Continue beating for another ten seconds
Step11:Finally, the egg beater protein is raised at a right angle. The protein cream has no fluidity. The pattern can be maintained for a long time
Step12:Add the egg yolk paste into the egg cream in three times. Turn it up and down evenly each time. Don't stir it in circles
Step13:Put oil paper on the square baking tray. Rub a thin layer of oil on it. Dry the orange slices with kitchen paper. Put them on.
Step14:Pour in the cake paste. Use a scraper to smooth it. Shake it gently for three times to make bubbles. Put it in the oven. 180 degrees. 15 minutes. Put it on the baking net. Middle layer. The surface of the upper and lower fire is light golden yellow. Insert it with toothpick. It can't bring out the liquid. The surface doesn't stick to the hands. There is a rustle. It's baking.
Step15:Take out the back button. Tear off the oiled paper. Then cover it again. Allow to stand for 10 minutes. If you want a roll of cream, cool it thoroughl
Step16:Out of the ove
Step17:Put it on the oilpaper in turn. Fix the irregular edg
Step18:Put in the orange jam. Roll it up with a rolling pin.
Step19:Refrigerate for more than one hou
Cooking tips:There are skills in making delicious dishes.
