Qi Feng with orange juice

Qi Feng with orange juice

Introduction:

"Qifeng is the most popular one in cakes, not only because of its unique taste and taste, but also because every time it is made, it feels like a challenge, especially enjoying the moment when it is finally made and sees success. Today, I made an 8-inch one. I used fresh orange juice. Because I was too anxious, I took it off before it cooled down. As a result, the edge was not smooth, but the taste was very good! "

Production steps:

Step 1: squeeze the orange out of the juice

Step 2: separate the egg yolk and egg white in a clean oil-free container

Step 3: pour the orange juice into a large container, add 20g sugar powder and stir to melt

Step 4: then pour in the corn oil and stir until completely mixed

Step 5: sift into the low gluten flour and mix well

Step 6: pour the yolk into the yolk twice and mix well

Step 7: this completes the yolk paste and sets it aside

Step 8: make the egg white part again, add a few drops of white vinegar into the egg white, add 50g sugar powder into the egg white in three times, and beat with the electric egg beater

Step 9: beat to 9 and distribute. Turn the basin upside down. The protein will not flow

Step 10: Take 1 / 3 of the protein paste into the previous yolk paste, and mix well

Step 11: after mixing, pour back the remaining 2 / 3 of the protein paste

Step 12: mix well

Step 13: pour it into the 8-inch cake mould, smooth the surface, put it on the table and shake it twice

Step 14: put into the preheated oven, lower 145 degrees, about 25 minutes, then turn to 175 degrees, about 25 minutes.

Materials required:

Eggs: 4

Orange juice: 60g

Low gluten flour: 90g

Corn oil: 50g

Sugar powder: 70g

White vinegar: a few drops

Precautions: 1. When taking out the baked cake, it needs to be buckled on the grid and demoulded after cooling! 2. It's better to choose a large egg, which has more protein. The total egg white should be about 160g, and the yolk should be about 80g! 3. The method of mixing egg paste should be from the bottom to the top. The action range can be larger, but the mixing time should not be too long to avoid defoaming

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet