Wash the oranges with salt and use a grater to dig the orange skin without the white part.
Orange juice is ready for use.
Low-gluten flour. Corn starch is mixed and sieved for use.
Add the fine sugar to the egg yolk and beat it evenly with a manual egg beater.
Continue to add oil, orange juice, orange peel and evenly
The sieved flour is again sieved into the egg yolk paste and stirred evenly by an irregular method. (Do not over-mix to avoid gluten)
Warm the oven up and down 150 degrees. Pour the lemon juice into the protein and use a low speed to add a coarse bubble and a third of the sugar. At this time, the high-speed protein is changed to the micro-tip and the second sugar is added. Add the fine sugar for the third time. Hit 90% of the hair does not need to be too dry.
Protein is mixed three times with egg yolk paste and mixed evenly
The cake is battered into the mold and baked into the oven for 150 minutes in the lower layer for 150 minutes (temperature is for reference only).
After the furnace is released, the 30 cm high seismic mold on the cooktop is immediately buckled on the drying net to release the mold. If the whole product is baked when the finished product is baked, the cake is buckled on the mouth of the bottle.
The taste is very good????
Like this taste
The reason for the failure of the hurricane. Cake retreat 1. The mold has oil stains. 2. The egg yolk paste was not evenly mixed, and the oil was not sufficiently emulsified with particles. 3. Stirring the batter for too long. 4. The cake is not well-fed and the protein is unstable. 5. There is no wet pudding layer completely cooked. two. The bottom of the cake has a concave 1. The bottom fire is too high. 2 The mold is too close to the lower tube. three. Cake collapsed 1. Stirring the batter for too long. 2. Demoulding too early. The cake is not completely cool. four. The cake cracked 1. The egg yolk paste has a small amount of water, a large consistency, and a problem with the ratio. 2. The batter is stirred for a long time. 3. The baking temperature is too high and the time oven is too long. The water content of the cake body is quickly lost. Fives. Cake cake body pore size is not the same. Insufficient protein. 2. When the cake paste is poured into the mold, it is forced too much into the air. six. The cake is not tall. The protein is defoamed in a circle. 2. The egg yolk paste has a lot of water and the formula has problems. 3. There is oil on the inner wall of the mold.