Orange Chiffon
1.
Rub the orange peel with salt and remove the orange zest. Don't make the white part bitter. Juice the orange and strain
2.
Separate egg yolk and protein, add 10 grams of fine sugar to egg yolk, and mix well with less than one gram of salt
3.
Add salad oil and mix well
4.
Add orange juice and mix well
5.
Add orange zest and mix well
6.
Sift the low powder twice, add to the egg yolk paste, mix well, and sieve
7.
Whip the egg whites, add a few drops of lemon juice, and add the fine sugar to the egg whites in three times, until dry bubbles
8.
Add the egg yolk paste in portions and mix well
9.
Into the mold, shake smoothly
10.
Put it in the lower part of the oven at 150 degrees for 1 hour, bake it and shake it from a high place for one or two times.
