#the 4th Baking Contest and is Love to Eat Festival# Orange Cake
1.
Prepare all materials
2.
Egg separation, novices can use the egg liquid separator, I am too lazy to use it, it is useless if I have mastered it.
3.
Add 30 grams of white sugar to the egg yolk and stir evenly. In this step, I try to melt all the white sugar before proceeding to the next step. It would be better if I have powdered sugar at home.
4.
Then add 40 grams of orange juice and mix well
5.
Next, add corn oil and mix well again
6.
Sift the low-gluten flour and add it to the egg yolk liquid
7.
After sieving, the low powder has no particles or agglomeration, it is easy to fuse the egg liquid, and it is very delicate
8.
Stir the mixed egg yolk evenly, set aside for later use
9.
Add the remaining white sugar to the egg white liquid and add it in three times. This is the first time to add. Use the whisk to adjust the 4th gear and start to open the egg white.
10.
Stop when there are fish-eye bubbles, add the second sugar to continue blowing
11.
When the egg liquid bubble disappears, stop again when it is sticky, add the remaining white sugar for the third time, to prevent the sugar from being added at one time, continue to develop the egg liquid, you will see the white and white egg white, more and more delicate ,smooth
12.
This time, you must observe the protein changes at any time when you send the egg liquid. When the machine stick is swiped, it will show clear marks one after another. Stop and see the sharp corners that the egg liquid can pull out without falling, as shown in the figure. It shows that the egg whites were successfully delivered.
13.
Take out half of the egg white and put it in the beaten egg yolk and mix evenly. Do not stir at this time. Mix well by turning the silicone stick to prevent the cake flour from becoming gluten.
14.
After adjusting all the mixture, the cake liquid is ready
15.
Use 9-inch live-bottom cake mold, and the base is covered with greased paper, which is easy to demould and also prevent liquid
16.
The mixed egg liquid slowly enters the mold tray
17.
Slightly shake the mold plate to squeeze out the gas in the cake liquid to defoam
18.
After the oven is preheated, put it in the oven and adjust the temperature, as shown in the figure. I put a piece of tin foil on the upper layer of the oven to prevent the upper surface from being colored and the inside is not cooked.
19.
The baked cake can be easily demoulded after being inverted and cooled
20.
Soft, elastic, good orange taste, light taste and not greasy
Tips:
The recipe needs to be accurate, time control is good, and you can make a cake