Orange twilight cake

1

Material preparation。

2

Separate the protein。

3

Put orange juice, sugar, salad oil in the bowl and mix it with a manual omelet to melt with sugar。

4

Down into orange pelt evenly。

5

Low-banded flour, corn starch, powdered powder mixed into orange juice。

6

Add yolk in fractions, evenly mixed。

7

Good yolk paste. "Don't mix too much."

8

Put a few drops of white vinegar in the protein, mix it into fish eye bubbles with an electric pinger, and add fine sugar three times to mix。

9

Hits near dry bubbles。

10

Two thirds of the protein is added to the yolk paste, evenly mixed。

11

Put the mixed paste into the remaining one third of the protein foam, with a smooth and smooth mix. Cut it out。

12

Put the pasta in the grinder. A few shocks, put in the oven 165 degrees 30-35 minutes。

13

Take out the cake and quickly rebut it on the grill。

14

The product appreciates it。

15

The product appreciates it。

16

Nice waist。

17

The product appreciates it。

18

It's big orange skin. It's delicious。

19

The product appreciates it。

20

The product appreciates it。

21

The product appreciates it。

The secret to making a successful chiffon cake: 1. The flour must be sifted, otherwise there will be large lumps. 2. After separating the egg whites and yolks, do not mix the yolks into the whites. The bowl used for the whites must be oil-free and dry, otherwise they won't whip up. The eggs cannot be just taken out of the refrigerator. Egg whites whip up most easily at around 20 degrees Celsius. 3. Whipping the egg whites is the key to success. Whipping egg whites involves 5 steps: A: Fish-eye stage: Whip the whites until they form fish-eye bubbles, then add 1/3 of the superfine sugar. B: Coarse foam stage: Continue whipping until the whites become thicker and form coarse foam, then add another 1/3 of the sugar. Continue whipping. C: Streaks appear: When the whites are quite thick and streaks appear on the surface, add the remaining 1/3 of the sugar. D: Soft peaks (Wet foam): Continue whipping until the whites can form a curling tip when lifted, indicating the soft peak stage. E: Stiff peaks (Dry foam): Continue whipping until the whites can form a short, straight, upright tip, indicating they are ready ~~~~~ 4. The speed for whipping egg whites should start low and then go high. This allows for better whipping. Adding a little cream of tartar or a few drops of lemon juice to the whites can also help with whipping. Check if there is any water on your whisk, as water will definitely prevent them from whipping up. 5. When mixing the two batters together, definitely do not turn in circles, otherwise the bubbles will deflate. Just mix up and down, left and right, and back and forth. 6. When pouring into the cake mold, if the batter falls down like a ribbon, it is almost a success; otherwise, the folding technique is incorrect and the batter has deflated. 7. When pouring into the cake mold, lift it up and tap it lightly a few times to release the gas in the batter. 7. Inverting the cake after baking is to reduce the shrinking.