8-inch orange flavored Chiffon Cake
Introduction:
"Orange fragrance season, let's start an orange cake."
Production steps:
Step 1: clean a medium-sized orange and rub the skin into small particles.
Step 2: press the orange juice after wiping the orange peel.
Step 3: add 30 g Sugar and 83 ml salad oil to 83 ml orange juice and stir well.
Step 4: add orange peel, sift in low gluten flour and mix well.
Step 5: add 5 egg yolks and stir well.
Step 6: don't over stir. This is the batter.
Step 7: whisk the egg white to the big bubble, add 15g sugar and whisk.
Step 8: whisk to the bubbles, add 15g sugar and whisk.
Step 9: whisk to grain, add 15g sugar, then whisk.
Step 10: just let it go. There is a slightly curved sharp corner when lifting the egg beater.
Step 11: add the protein into the egg yolk paste three times, and mix well each time.
Step 12: Qifeng cake paste is ready.
Step 13: Brush salad oil around the mold.
Step 14: pour in the flour paste, shake and exhaust.
Step 15: preheat the oven at 160 ℃ and bake in the middle of the oven for about 60 minutes.
Step 16: Orange season, orange cake.
Step 17: Hi, brother. It's delicious.
Materials required:
Eggs: 5
Low gluten flour: 133g
Granulated sugar (in egg white): 45g
Sugar (in egg yolk): 30g
Orange juice: 83 ml
Salad oil: 83 ml
Orange peel: 1
Baking powder: 1g
Note: 3 6-inch eggs, 50g sugar (20g in yolk, 30g in egg white), 50ml orange juice, 50ml salad oil, 80g low powder, half orange peel.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Cun Cheng Xiang Qi Feng Dan Gao Cheng Zi Piao Xiang
8-inch orange flavored Chiffon Cake
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