The cake I made today is a real sponge cake. According to the tastes that our Orientals like, basically we can use this paragraph to describe: dense, moist, soft, not dry, full of aroma And this aroma is pure natural without added, really delicious and not greasy.
Use a knife to cut the orange skin into a thin yellow skin. Use 2/3 for the big orange and 1 for the small orange. Don't cut the white part.
Cut the cut skin into pieces
Juice the oranges, take 35 grams and put the salad oil in the same bowl
3 whole eggs and fine sugar, stir the salt in the pot, stir it on a small fire with cold water, and stir until the temperature of the egg reaches 36-40 degrees.
Beat with a whisker at medium speed until the whole egg turns light white, and the egg liquid can be written in 8 words and disappear in just a few seconds.
Stir the orange juice and salad oil with a manual whisk
Sift the flour into the whole egg mixture and mix well with a squeegee
Add orange dander
Add orange juice and salad oil
Mix well with a squeegee
Pour the egg paste into the cake mold, 9 minutes full
The oven is preheated at 170 degrees, and the middle layer is fired at 170 degrees for 25 minutes.
1. Orange peel can add flavor to the cake and it can be greasy, but it is hard to cut the white part when cutting. 2. Heating the whole egg by water will help to send the hair. When heating under water, stir it while heating, so that it can be heated evenly. The bottom of the egg liquid is not cooked, the heated water is not too hot, some are slightly hot. The bubble is just fine.