Orange Chifeng
By VicentaLakin
Since learning how to bake, only pizza and cake are often made. Make your own tastes, control your sweetness, see your food, and for a short period, which is the main reason why you like drum cakes. And this added fresh orange skin and juice that gave the cake a special orange fragrance. Family likes my cake, so this is the third time I've made orange cake. But every time it's in a hurry, this time it's time to leave a process to share, but the camera is dead. It may be that the newbies feel that the process is not very delicate, but rather that the yellow paste is a hand-to-eating instrument, and the egglift is a cook's machine, and the two are almost at the same time。
Recipe Recommendations
- fresh orange one
- low-gluten flour 100g
- olive oil 55g
- salt 2 small pinch
- eggs of 5
- soft white sugar 65g
- pure milk 40g
- white vinegar few drops
- sweetening
- baking
- several hours
- ordinary
Steps for Orange Chifeng
1
Food charts
2
The salt of fresh oranges is repeatedly and forcefully rubbed for the purpose of excluding hazardous substances such as watch wax。
3
Boiled in half-milk boilers after washing, remember to adjust and then boil and wax further。
4
And with salt again and again rinse, and wipe only the skin of the skin
5
Equator and yolk are separated into two clean, oil-free containers. We'll put olive oil and milk in the yolk, we'll flatten it with a manual omelet, then we'll add oranges
6
And then some orange juice to mix in the yolk paste
7
Low-banded powder is sifted twice into the yolk paste with a softly smooth hand-plug, which does not last until the pollen。
8
A few drops of white vinegar and a little bit of salt were added to the egg cleaners, and were struck in the third stage with an electric omelet or a cook's machine. The sugar was added three times to the egg cleaners, and it was sent to a state where a chopstick could be inserted。
9
The proteins are added to the yolk paste several times, cut evenly, remember: don't row. The oven is preheated at 160 degrees
10
Finally, the mixed cakes are poured back into the remaining protein containers and continue to mix evenly。
11
Down into the eight inches, blow out the bubble. The camera's dead. We have to start taking pictures
12
Put it in the lower middle of the preheated oven and set it at 160 degrees and 50 minutes, and meet in half an hour and break it down to 145 degrees。
13
In 10 minutes, the door was opened and covered with tin paper. Time to get out of the oven
14
Because there's too many higher molds, just a little back and down, and then they're gone。Orange Chifeng Make Tips
One, if you use a hand-plug or a chopstick, if you use an electric or a cook's machine for an egg-plug, unless you have a strong hand and don't worry about hand acid. Two, when mixed with yolk paste, cut like a chowder. Don't spin, don't circle, don't circle! 3 If you are worried about the top weight, you will be covered with tin paper within the last 10 minutes, but open the door quickly and turn it off with care to prevent burns。