The most delicious one of the hurricanes played so far.
Orange washes the epidermis with coarse salt. Wipe the yellow skin with a grater. Add 20 grams of fine granulated sugar and mix well with orange peel (slightly heated to help with fusion absorption). Squeeze the orange juice and filter out 30 grams for later use.
Add 20 grams of fine granulated sugar to the egg yolk to increase the volume. After the color becomes lighter, add corn oil, milk, orange juice and continue to mix well.
Add low-gluten flour, mix well with a spatula, add orange peel and mix well.
The protein is added to 30 grams of fine sugar and sent to dry foaming.
Add 1/3 of the protein cream to the egg yolk and mix slightly.
Rewind the remaining 2/3 protein cream, mix well with a spatula, and then insert into the mold to shake out the large bubbles.
The oven is preheated to 200 degrees, adjusted to 170 degrees in the oven, and the middle layer, 45 minutes. After the furnace is turned off, the mold is cooled and cooled.
1. The eggs in the refrigerator in winter are taken out in advance or the protein pots are placed in hot water for a while, which is easier to pass. 2, orange peel rubbing filaments are more fragrant, and the taste is richer when rubbing thick. up to you. 3, the amount of sugar can be adjusted. This taste is very good, but the taste is a bit dry.