Orange sponge cake cup
This is the children's afternoon tea today! Simple operation, adding oranges has more flavor! Come and try! It is much better than ordinary sponge cake!
Step 1 . Beat three eggs (total weight 150 ~ 160) into the egg basin, add 95 grams of fine granulated sugar, a little salt powder, and mix them with a manual egg beater. Heat them over a low heat with cold water and stir at the same time
Step 2 . When the temperature of the egg liquid reaches 36 ~ 40 ℃, the end is away from the hot water
Step 3 . Stir at high speed with an electric egg beater
Step 4 . Until it turns light white, you can write "8" by lifting the egg liquid and it doesn't disappear in a few seconds
Step 5 . Sift in 100g of low gluten flour and mix well with a rubber scraper
Step 6 . Add the peeled and chopped orange peel
Step 7 . 35 grams of squeezed filtered orange juice, add 25 grams of corn oil, and stir with a manual egg beater
Step 8 . Pour into the egg Basin
Step 9 . Mix well again with a rubber scraper
Step 10 . Mix well and pour into a disposable flower mounting bag
Step 11 . Fill the paper cup and fill it with eight or nine minutes
Step 12 . Put it into the preheated oven of 170 above and below the fire and bake it in the middle for 25 minutes
Step 13 . Let it cool out of the oven and enjoy it!
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