Orange flavor Qi Feng-You Are Foodie

By Belle
85

Orange flavor Qi Feng

Since learning to bake, only pizza and cake are often made. You can make your own taste and control the sweetness. You can see the safe ingredients and the time is short. This is the main reason why you like pounding cakes. The addition of orange peel and juice makes the cake have a special fragrance of orange.My family liked the taste of my cake, so this is the third time to make orange cake. But every time I was in a hurry. I thought I had to leave a process to share, but the camera ran out of power. The novice may feel that the process is not very detailed. In fact, the egg yolk paste is a manual egg beater, and the egg white is a cook machine. The two are almost carried out at the same time.

Main Ingredients

Auxiliary Ingredients

1. Use manual egg beater or chopsticks to beat egg yolk, and use electric egg beater or chef machine to beat egg white, unless you are strong enough not to worry about hand acidity.2. When mixing egg yolk paste, cut and mix it like fried vegetables. Don't circle, don't circle, don't circle! (say important things three times.) So as not to cause the cake to be stiff.3. If you are worried about heavy coloring, cover the tin foil within the last 10 minutes, but the door should be opened and closed quickly, and attention should be paid to prevent scalding.

Step 1 . Food map

Step 2 . Fresh oranges are rubbed repeatedly with salt in order to remove harmful substances such as wax on the surface.

Step 3 . After washing, put it into the boiling water of a half milk pot and cook it. Remember to adjust it up and down before cooking, and further remove the wax.

Step 4 . Rub it again and again with salt, rinse it, wipe the silk, and only wipe the outer skin, (don't white, bitter.)

Step 5 . Separate the egg white and yolk and put them into two clean containers without oil or water. First add olive oil and milk to the egg yolk, beat well with a manual egg beater, and then add orange peel

Step 6 . Squeeze out some orange juice and add it to the egg yolk paste,

Step 7 . Sift the low gluten flour into the egg yolk paste twice and mix it gently with a manual egg beater until there is no raw flour.

Step 8 . Add a few drops of white vinegar and a little salt to the egg white, use an electric egg beater or a cook machine to play in three gears, and add white sugar into the egg white three times until you can insert a chopstick and turn it upside down.

Step 9 . Add the protein to the egg yolk paste several times, cut and mix evenly. Remember: do not mix in circles. (at this time, the oven is preheated by 160 ℃)

Step 10 . Finally, pour the mixed cake paste back into the container of the remaining protein, and continue to cut and mix evenly.

Step 11 . Pour it into the eight inch mold to shake out bubbles. (the camera ran out of power, so I had to start taking photos with my mobile phone)

Step 12 . Put it into the middle and lower layers of the preheated oven, set it at 160 degrees for about 50 minutes, and then crack it half an hour later, and lower it to 145 degrees.

Step 13 . The door was quickly opened and covered with tin foil in the remaining 10 minutes. It's time to get out of the oven,

Step 14 . Because it is too much higher than the mold, it can be demoulded after it falls back and buckles slightly and cools down.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!