I live in a small mountain town, where oranges are abundant, and orange trees are everywhere in the mountains. In the ripening season of oranges, there are more oranges, and I can't finish it. I will think about it and make food. This time I will make a hurricane cake, just in time, I can use the 6-inch kitchen hollow mold that I received the new heart.
Mix orange juice with corn oil and 10 grams of white sugar
Divide the egg yolk into the orange juice pot when separating the eggs
Add 3 grams of white sugar to the egg whites and send it to dry foaming.
Emulsify the egg yolk with an electric egg beater
Sifting into low-gluten flour
Stir well with an electric egg beater
Take one-third of the protein cream into the egg yolk paste and mix evenly with a spatula
Pour the stirred cake paste back into the protein bowl
Stir well with a spatula
Pour the cake paste into a 6-inch hollow mold and shake it a few times.
Put in the lower layer of the preheated oven, fire up and down 160 degrees, bake for 35 minutes
After the color is evenly distributed, it can be baked and cooled.
Demoulding dicing after complete cooling
1. Adjust the amount of sugar according to each person's preference. 2. The protein must be dry foamed, that is, the eggbeater is presented with an erect small pointed angle. 3. Adjust the baking temperature according to the oven properties of each person.