1. Separate egg yolk and egg whites, and the bowl containing the egg whites must be water-free and oil-free. Sift the low powder for later use. Wash the oranges with salt and scrape off the skin with a spatula. Don't use the white part, which will be bitter. Filter the squeezed orange juice and take 70 grams for use.
2. Pour the orange juice and salad oil into the container and mix well with a manual whisk.
3. Sift in low powder and stir evenly with a spatula.
4. Pour the egg yolks into the batter at one time and stir evenly. Add orange zest and mix well.
5. Add a few drops of lemon juice to the egg whites and add the fine sugar in three times until it is foamy (with a hook on it).
6. Take 1/3 of the meringue into the egg yolk paste and stir evenly with a spatula.
7. Add 1/3 of the egg white to the egg yolk paste and mix well. Finally, pour the egg yolk paste into the egg whites and stir evenly. The mixed batter should be thick and fine.
8. Pour the batter into the mask about 8 minutes full, shake the mask down before entering the oven, and shake out large bubbles. Put it in the preheated oven, middle and lower, 140-150 degrees, about 55 minutes.
9. Shake off the oven to remove the heat, buckle, let cool, and demould.
10. Diced
Tips:For the amount of prescription, I made a six-inch + a four-inch one. For the egg yolk paste, I use the back egg method. This kind of egg yolk paste has a better emulsification effect, the egg yolk paste is more delicate, and the finished product is more delicate, dear friends You can try!
The temperature and time given can only be used for reference, and you can adjust it according to your own oven.
The cake with orange peel has a refreshing fragrance, don't omit it, the cake can also be refreshing, if you like it, try it quickly💗!
