Orange chiffon cake

Orange chiffon cake

Introduction:

Production steps:

Step 1: basic materials: noodles, sugar, oil and eggs.

Step 2: use an orange, squeeze out the orange juice, peel off the orange skin and chop it.

Step 3: divide the eggs, the protein basin must be oil-free and water-free.

Step 4: Add 20 grams of sugar into the yolk, pour orange juice and cooking oil, and stir well.

Step 5: sift in flour.

Step 6: stir into yolk paste.

Step 7: stir the protein into bubbles, pour 25 grams of sugar and beat.

Step 8: after texturing, pour in the remaining 25 grams of sugar.

Step 9: continue to beat until the egg beater is lifted and a straight small sharp corner appears.

Step 10: select part of the protein into the yolk basin and mix well.

Step 11: pour into the protein bowl and turn it over and cut evenly.

Step 12: pour in the orange peel.

Step 13: stir well to make a cake paste.

Step 14: pour the cake paste into the eight inch cake mold, shake it up a few times and shake it flat.

Step 15: put into the preheated oven, 130 ℃ for 30 minutes, 175 ℃ for 30 minutes.

Step 16: you can turn it upside down when it comes out of the oven. I don't know if it can prevent collapse. I didn't turn it upside down.

Step 17: cut and taste, and the orange fragrance will overflow.

Materials required:

Eggs: 5

Low powder: 85g

Edible oil: 50g

Sugar: 70g

Orange juice: 60g

Orange peel: right amount

Note: to note that: 1, if the eggs in the refrigerator must be taken out to return to the temperature, my experience is that eggs in 20 to 25 degrees when the most appropriate, sent out after baking will not collapse. 2. If there is no low flour, mix it with ordinary flour and corn flour, and the proportion is 8:2. 3. Some baking experts often use granulated sugar, I use any kind of sugar, fine sand, fine sand, soft sugar. 4. When baking, low temperature first and then high temperature. My experience is that it basically does not crack.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet