Orange Chifeng
By VicentaLakin
EVERY YEAR I GROW UP FROM ORANGES TO THE END, AND I CAN HARDLY LEAVE BECAUSE I LOVE THIS FRUIT. IT'S SPRING. ORANGE'S ALMOST PAST THE SEASON. ORANGES ARE HIGHLY VITAMIN C-RICH AND RESISTANT TO OXIDATION, AND AN ORANGE-PREVENTING COLD IS A GOOD OPTION EVERY DAY, AND THE SEASON WHEN SPRING BLOOMS IS MORE NECESSARY. APART FROM SKIN CUTTING OR SQUEEZING, TRYING TO MAKE A TWIG CAKE WITH AN ORANGE THE OTHER DAY, I DIDN'T THINK MY SON WOULD SAY TO ME, "MOM, MAKE ANOTHER ONE. THIS IS DELICIOUS!"
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Orange Chifeng
1
Food ready。
2
Oranges are washed with salt and skin is cut off with thin skins。
3
Orange peels, oranges squeeze out orange juice, 50 grams of orange juice。
4
Add 10 grams of fine sugar to the yolk and mix it with an eggbeater。
5
Orange juice and corn oil。
6
Inverted into a tumbled yolk and then placed in orange skin。
7
Sift in low-strength wheat flour and mix it into non-particle-free paste。
8
the 40 g fine sugar is added three times to the protein, when the proteins mix up a big bubble with an electric omelet and add a thin sugar; when the protein becomes thin, it re-integrates with thin sugar and continues to convulsion; and when the proteins appear to have a florist, they continue to convulsate until they are raised with a straight point and the hair of the protein ends。
9
One third of the protein is ploughed into the yolk paste and tumbled from the bottom。
10
Put all the mixed paste into the protein, flip or cut。
11
The mixed paste will be poured into the eight-inch medium-altitude mould, the mold will be hit a few times hard, and when the bubble is out, it will be placed in a preheated oven. After being removed, 160 degrees, 55 minutes, the mold was dropped vertically from a 20-centimeter high, which caused the heat in the cake embryo, which was then immediately released and defunct。Orange Chifeng Make Tips
Try not to take the white part of the orange skin。