Egg yolk and protein separation. Add fine sugar to the egg yolk and mix well
Add the oil and mix well, then add water and mix well. Use a manual egg beater. When it comes to the appearance of delicate small bubbles, the egg paste is very viscous. This process is the emulsification of egg yolk.
Sift in low-gluten flour, mix it slightly
After the oranges are washed, the orange peel is cut into filaments with a grater
Put in the egg yolk paste, mix well and mix well, do not stir, avoid gluten
Add a little bit of white vinegar to the protein, use the egg beater to hit the eggbeater and lift the thick foam hook, then add a third of the sugar, and when it hits the obvious grain, add a third of the sugar. , when you can pull out the hook, add a third of the sugar.
Hit the state that can pull out the tip,
Take half of the protein, put it in the egg paste, mix it evenly from bottom to top, do not circle and stir, so as not to defoam
Pour the mixed egg paste into the remaining protein and mix it evenly in the same way.
Pour into the paper cup, eight points full
Place in a preheated oven and bake at 140 degrees for 50 minutes. Slow baking at low temperatures will keep the cupcakes from collapsing.