8-inch orange flavored Chiffon Cake

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