Orange Flavored Glutinous Rice Chiffon Cake
1.
1. Prepare the ingredients. Wash the oranges with flour and salt. Mix the flour and glutinous rice flour and sift them twice. Beat the egg yolks and egg whites in two bowls.
2.
Squeeze the orange out of the orange juice, scrape the white part of the orange peel with a knife, and chop it for later use.
3.
Put the orange juice in a bowl, add oil and 6 grams of sugar to mix evenly, no oil stars are visible.
4.
Sift the flour into a bowl.
5.
Use a manual whisk to make a Z-shape and mix evenly.
6.
Add an egg yolk to the batter and mix well.
7.
After mixing well, add another egg yolk and add in three times.
8.
Add the remaining 30 grams of sugar to the egg white three times and beat with an electric whisk until it is dry and foamy.
9.
Add one-third of the beaten egg whites to the egg yolk paste, cut and mix evenly. Pour it back into the egg white bowl and mix evenly. Do not stir in circular motions to defoam.
10.
Add the orange zest and mix well.
11.
Pour the finished cake batter into a 6-inch live-bottom anode mold and shake out bubbles.
12.
Put it into the lower layer of the preheated oven, heat up to 140 degrees, and down to 150 degrees, for 60 minutes.
Tips:
1. The flour needs to be sieved once or twice in advance.
2. After adding the powder, do not stir too much in a circle, just draw it in a Z-shape and mix until no dry powder is visible.
3. The method of mixing the whipped egg white and the egg yolk paste should be correct. Do not draw a circle, it will defoam.
4. The oven needs to be preheated in advance, do not wait for the cake batter to be ready before preheating the oven.
5. Take out the finished cake immediately, shake it out of heat, and put it upside down on a drying rack to cool before taking off the film.
