Recipe: Eight inch orange hurricane

Home Cooking Recipe: Eight inch orange hurricane

Notes:

Before I met Ya Ya, my hurricane cake battle was unbeaten. Thanks to Ya Ya for giving me the prescription, giving me confidence, courage and strength, let me make a successful hurricane. Fang Zi wrote as much as possible, and hoped to share it with every classmate who had no confidence in the hurricane. It was really delicious and could not stop ~ perfect!

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare 75 grams of orange juice (almost two oranges), an orange dander, white do not.

    Prepare 75 grams of orange juice (almost two oranges), an orange dander, white do not.

  2. Home Cooking Recipe: Six eggs, egg yolk egg white separated.

    Six eggs, egg yolk egg white separated.

  3. Home Cooking Recipe: Prepare 65 grams of sugar to start the protein. Drop a few drops of lemon juice or white vinegar, beat the fisheye at low speed and add a third of the sugar.

    Prepare 65 grams of sugar to start the protein. Drop a few drops of lemon juice or white vinegar, beat the fisheye at low speed and add a third of the sugar.

  4. Home Cooking Recipe: The protein began to thicken, continue to add a third of the sugar, and adjust to medium speed to continue to send.

    The protein began to thicken, continue to add a third of the sugar, and adjust to medium speed to continue to send.

  5. Home Cooking Recipe: The protein is thicker and has a distinct texture, adding the last sugar. Continue to send at medium speed.

    The protein is thicker and has a distinct texture, adding the last sugar. Continue to send at medium speed.

  6. Home Cooking Recipe: Add 2 grams of salt and 3 grams of corn starch, adjust to low speed, send to the protein resistance, the protein can pull out a small sharp angle, indicating that it has been sent to dry foaming state. The good protein is placed next to it.

    Add 2 grams of salt and 3 grams of corn starch, adjust to low speed, send to the protein resistance, the protein can pull out a small sharp angle, indicating that it has been sent to dry foaming state. The good protein is placed next to it.

  7. Home Cooking Recipe: 75 grams of orange juice is added to 65 grams of salad oil.

    75 grams of orange juice is added to 65 grams of salad oil.

  8. Home Cooking Recipe: Stir and mix until emulsified

    Stir and mix until emulsified

  9. Home Cooking Recipe: Add 100 grams of sieved low flour.

    Add 100 grams of sieved low flour.

  10. Home Cooking Recipe: Quickly mix and mix evenly.

    Quickly mix and mix evenly.

  11. Home Cooking Recipe: Accompanied by orange dander.

    Accompanied by orange dander.

  12. Home Cooking Recipe: Add egg yolk.

    Add egg yolk.

  13. Home Cooking Recipe: Stir well.

    Stir well.

  14. Home Cooking Recipe: Add one-third of the protein and mix well with a 9.30 method.

    Add one-third of the protein and mix well with a 9.30 method.

  15. Home Cooking Recipe: Pour the stirred egg yolk paste into the protein.

    Pour the stirred egg yolk paste into the protein.

  16. Home Cooking Recipe: Stir well.

    Stir well.

  17. Home Cooking Recipe: 40 cm height pour the batter into the mold, seven to eight minutes full, the extra can be poured into the paper cup, the mold is two times, and the bubbles are discharged.

    40 cm height pour the batter into the mold, seven to eight minutes full, the extra can be poured into the paper cup, the mold is two times, and the bubbles are discharged.

  18. Home Cooking Recipe: Put in a preheated oven, 150 degrees and 55 minutes.

    Put in a preheated oven, 150 degrees and 55 minutes.

  19. Home Cooking Recipe: When the surface of the cake begins to paint, cover the tin foil. Take out the paper cup in 30 minutes.

    When the surface of the cake begins to paint, cover the tin foil. Take out the paper cup in 30 minutes.

  20. Home Cooking Recipe: After 55 minutes, the mold was taken out and cooled.

    After 55 minutes, the mold was taken out and cooled.

  21. Home Cooking Recipe: After completely cooling, the mold was released by hand.

    After completely cooling, the mold was released by hand.

  22. Home Cooking Recipe: The orange is rich and the tissue is delicate and soft, so it can't stop eating.

    The orange is rich and the tissue is delicate and soft, so it can't stop eating.

  23. Home Cooking Recipe: Decorative cream, fruit.

    Decorative cream, fruit.

Tips:

1. If too much sugar is added at one time, it will hinder the foaming of the protein, so when playing protein, it is generally used to use the method of adding sugar. It's not that the protein won't be sent after all the sugar is added, but it takes a long time. 2. The protein is an alkaline substance. Adding some vinegar substances such as tata powder or lemon juice can make it easier to foam, but be careful not to add too much to avoid excessive acidity. 3. After the egg method, the batter is difficult to stir and the emulsification is more complete. 4. The amount of liquid can be adjusted within 5 grams of the upper and lower, because the size of the eggs is inconsistent, it is best to use larger foreign eggs. The cake made with a larger proportion of liquid tastes a little better. 5. Corn starch is added to absorb moisture from the protein, and may not be added. 6. The cause of the failure of the hurricane cake wind A. 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. B. 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. C. Cake collapsed 1. Stirring the batter for too long. 2. Demoulding too early. The cake is not completely cool. D. 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. E. 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. F. 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. Dear students, compare them.


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