香橙中空戚风#aca北电器#

Name: 香橙中空戚风#aca北电器#
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g protein; 50g Caster sugar; 60g yolk; 85g Fresh Orange Juice; 45g Corn oil; 75g Low powder

by Maggie

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

All kinds of fruits and candies will be left in the home after the new year. This year’s oranges are not as sweet as last year’s. The oranges are full of flavor but sour, so few people care about them, and there are a lot of them.

Squeeze fresh orange juice to make a soft chiffon. The finished product is very attractive. The light orange scent makes the originally pleasing chiffon more attractive.

This steaming oven is a small capacity of 25L when baking hollow chiffon. It is suitable for low heat and high temperature to avoid serious surface staining.

If it is a large-capacity oven, you can use the upper and lower fire to bake at 170 degrees

Oven: ACA steam oven ATO-ES25A
Mould: Xuechu 7-inch heightened hollow mould WK9260"

Ingredients

香橙中空戚风#aca北电器#

1. Squeeze 85 grams of fresh orange juice.

2. The orange juice and corn oil are mixed thoroughly until there is no oil point.

3. Add all the egg yolks and stir well.

4. Sift in low powder, stir irregularly until there are no powder particles, and form an egg yolk paste (can be left to stand until the egg whites are beaten, and then stir for a few more times, the powder particles will disappear).

5. Add fine sugar to the egg white three times until the texture is fine and shiny, and there are small hooks when lifting the egg beater.

6. Take 1/3 of the meringue and add it to the egg yolk paste, and mix it evenly, so that no large pieces of meringue are visible.

7. Add the initially mixed cake batter to the remaining meringue.

8. Stir well until the batter is smooth and soft.

9. Pour the cake batter into the hollow mold from a high place, about 8 minutes full, press the chimney with your thumb, lift the whole mold, and drop it toward the table top, shaking out big bubbles.

10. Place it on the lower level of the preheated oven, lower the heat to 170 degrees, and upper the heat to 160 degrees, and bake for 32 minutes.

11. After roasting, take it out immediately, drop it a few times, and quickly shake out the heat.

12. Immediately reverse the button until it is completely cool to release the mold.

13. Finished picture

14. Finished picture

Tips:
1. Use refrigerated fresh eggs
2. When mixing egg yolk paste and meringue, it is recommended to pump by hand, which is quick and effective
3. The three-tier oven is placed on the lower level, and the four-tier oven is placed on the middle and lower levels.
4. Time and temperature are for reference only