#the 4th Baking Contest and is Love Eat Festival# Orange Chiffon Cake

#the 4th Baking Contest and is Love Eat Festival# Orange Chiffon Cake

1. Wash the oranges with salt, rub the orange peel, not the white part.

2. Peel the oranges and squeeze 60 grams of orange juice into the juicer.

3. Separate the yolks and egg whites, and put the egg whites in the refrigerator for later use.

4. Beat the egg yolks, add orange juice + corn oil, draw a "Z" shape by hand and mix well.

5. Emulsified state.

6. Add orange zest and stir briefly.

7. Sift in low powder, use a manual whisk to draw a "Z" shape and mix until there is no dry powder, smooth and delicate. Don't draw circles to avoid tendons.

8. Pour 60 grams of sugar into the egg whites in three times and beat them at high speed until stiff foaming, and then beat them at low speed for a few times until the whisk is lifted and there are hard small sharp corners.

9. Dig a tablespoon of egg whites into the egg yolk paste and stir evenly, then pour 1/3 of the egg whites into the egg whites and stir evenly.

10. Finally, pour the remaining egg yolk paste into the egg white bowl and stir evenly.

11. Pour it into the mold, smooth it slightly with a spatula, and shake it twice.

12. Put it in the preheated oven, bottom layer, and bake at 150 degrees for 60 minutes.

13. After baking, shake it twice and let it cool.

14. Chiffon

15. Demold

16. Strong orange flavor