#trust of Beauty#orange Chiffon

Name: #trust of Beauty#orange Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh orange; 100g Low-gluten flour; 55g olive oil; 2 pinch salt; 5 egg; 65g Soft white sugar; 40g Pure milk; A few drops White vinegar

by Flying snow

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Since I learned to bake, only pizza and cakes are often made. You can make your own taste, control the sweetness by yourself, see the rest assured ingredients, and the time is relatively short. This is the main reason why you like to make cakes. This adds the peel and juice of fresh oranges, giving the cake a special fragrance of oranges.
My family likes the taste of the cake I made, so this is the third time I have made orange-flavored cake. But every time I was in a hurry, I wanted to leave a process to share this time, but the camera ran out of power halfway. Maybe novices feel that the process is not very detailed. In fact, beating egg yolk paste is a manual whisk, and beating egg whites is a cook machine. The two are carried out almost at the same time. "

Ingredients

1 piece Fresh Orange
100g Low-gluten Flour
55g Olive Oil
2 pinch Salt
5 Egg
65g Soft White Sugar
40g Pure Milk
A few drops White Vinegar

#trust of Beauty#orange Chiffon

1. Ingredients map

2. Fresh oranges are rubbed repeatedly with salt to remove harmful substances such as wax on the outside.

3. After rinsing, put it in the boiling water of a half-milk pot and cook, remember to adjust it up and down before cooking to further remove wax.

4. Then rub it with salt again and again, after washing, rub the silk, rub only the outer skin, (don't make the white part, the bitter one.)

5. Separate the egg white and egg yolk into two clean, oil- and water-free containers. First add olive oil and milk to the egg yolk, beat it with a manual whisk, and then add the orange zest

6. Squeeze some orange juice into the egg yolk paste and mix well,

7. Sift the low-gluten flour twice into the egg yolk paste and mix gently with a manual whisk until no corn flour is visible.

8. Add a few drops of white vinegar and a little salt to the egg white. Use an electric whisk or a chef's machine to beat it in third gear. Add the soft white sugar to the egg white three times and beat it until you can insert a chopstick into it.

9. Add the egg whites to the egg yolk paste several times, cut and mix evenly, remember: do not mix in circles. (At this time, the oven is preheated to 160 degrees)

10. Finally, pour the mixed cake batter back into the container with the remaining egg whites, and continue to cut and mix evenly.

11. Pour into an 8-inch mold and shake out bubbles. (The camera is out of power, so I have to start taking pictures with my phone)

12. Put it in the middle and lower level of the preheated oven, set it to 160 degrees for about 50 minutes. After half an hour, it will crack and turn it down to 145 degrees.

13. When there were 10 minutes left, the door was quickly opened and covered with tin foil. Time to get out of the oven,

14. Because it is too much higher than the mold, wait for it to fall down a little and wait for it to cool down and then release the mold.

Tips:
1. Use a manual whisk or chopsticks to beat the egg yolks, and use an electric whisk or a cook machine to beat the egg whites, unless you have strong hands and don't worry about sore hands.
2. When mixing egg yolk paste and mixing, cut and mix like stir-fried vegetables. Don't make a circle, don't make a circle, don't make a circle! (I'm going to say the important thing three times.) So as not to cause the gluten to cause the cake to fail.
3. If you are worried about heavy coloring, cover with tin foil in the last 10 minutes, but open the door quickly and close it quickly, and you must also pay attention to prevent burns.