The combination of the fragrance of oranges and the richness of chocolate, the bite is a strong satisfaction~ for a 28*28 baking tray
The oranges are washed with salt, peeled and juiced; the low-gluten flour and cocoa powder are sieved separately; the chocolate is chopped; the baking pan is covered with tin foil.
The orange juice, orange dander, oil and 10 g of sugar were mixed and stirred, and the microwave was heated for 30 seconds, and the mixture was stirred until emulsified, and the cocoa powder was sieved and mixed.
Add the chocolate while stirring and stir until it melts.
Sift the low-powder into a dry powder until there is no dry powder (this time the condition is very rough), add the egg yolk and mix well, it should be smooth at this time.
Preheat the oven. 60 g of sugar was added to the protein three times and sent to a wet state.
Take a third of the protein cream into the egg yolk paste and mix with the egg.
Pour all the remaining protein cream and mix evenly with a spatula.
Pour the mixed cake paste into the baking tray and gently remove the large bubbles. Feed into the middle layer of the oven, 170 ° 20 minutes, the time temperature is for reference only.
Take a light shock and go to the hot air, let it cool and then turn it over to remove the tin foil. Oreo removed the sandwich and put it in a fresh bag and crushed it with a rolling pin. Light cream and sugar to 6 distribution, plus Oreo broken to 9 distribution, and then smoothed onto the cake roll, rolled up. Cut into pieces after chilling for 30 minutes.