Orange Chiffon

Orange Chiffon

1. Weigh all materials for use

2. Add corn oil to orange juice

3. Separate the egg whites and yolks, pour the yolks into the orange juice

4. Stir evenly to emulsified state

5. Candied orange slices absorb moisture and put them in the mold as shown in the figure

6. Sift in low-gluten flour

7. Stir well

8. Preheat the oven at 150 degrees. Add a few drops of lemon juice to the egg white, add the fine sugar to the whipped egg whites in three times, until it is dry and foamy, take one third of the meringue into the egg yolk paste, and stir evenly

9. Pour the evenly mixed cake batter into the remaining meringue

10. Stir evenly, pour in the orange zest and mix lightly for a few times.

11. Pour the evenly mixed cake batter into the mold and shake out bubbles

12. Put it in the oven, 150 degrees for 50 minutes

13. Shock out the heat from the oven, immediately reverse until the mold cools down, and then release the mold

14. Finished product

15. Finished product

16. Finished product

17. Finished product

18. Finished product

19. Finished product

Tips:

Candied orange peel slices must be soaked up.