Chinese Food
Orange Qifeng cake
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Oranges, oranges and oranges have always been the most popular ones in my family. Today, we use oranges to make Qifeng cake. We use different ways to eat fruits to supplement vitamin C. This recipe is mainly used to record the proportion of materials and the process of making. As for orange slices, I just want to see what happens when they are put on it. Because the baking process will expand. The weight of orange slices will affect the expansion of its position. When they are baked, the orange slices will expand There will be a circle of concave shape on the edge. You can also put the orange slices on the bottom. Or not. See what you like. -
Cooking ingredients
Cooking Steps
Step1:The orange I use. It's a delicious kind of orange. It's thin and juicy.
Step2:Material preparation. Orange juice. Low powder to sift.
Step3:Put the orange juice, corn oil, egg yolk and sugar into the basin, and mix them by hand for emulsification. The protein should be put in a basin without water or oil.
Step4:It's about five minutes. The yolk paste is fine. The emulsification is finished.
Step5:Pour in low powder.
Step6:Press and mix quickly and evenly. It can stop without dry powder.
Step7:Add a few drops of lemon juice to the egg white. Without lemon juice, you can add a few drops of vinegar. Add sugar to sugar three times. First, add the sugar to the fish eye bubble. First, add the sugar to the top of the bubble. Add second times to the bubble. The protein appears obvious texture plus third times. Then turn the protein to eight points at low speed. There is a certain curvature when it comes to eggbeater protein. Low speed can make the protein more delicate and even.
Step8:Spoon one third of the egg white into the yolk paste and mix well. Don't turn around.
Step9:Pour it back into the protein and mix it evenly. Move briskly. Don't turn around to avoid defoaming.
Step10:Pour in the 8-inch heart-shaped mold. Shake it flat. Pick up the mold and drop it vertically. Shake out the big bubbles inside.
Step11:Preheat the oven to 160 degrees in advance. Put the cake paste in the middle and lower layers. Then set the fire to 150 degrees. The time is 50 minutes. Don't adjust the temperature during the baking. Normally, the cake will reach the top in 40 minutes. After that, it will be shaped in 10 minutes. When the cake slightly falls back, the cake will be baked.
Step12:After baking, put out the oven. Drop the cake face up at a height of about 30cm vertically. Shake out the hot air inside, so that the internal and external temperature can be quickly balanced. Back off immediately.
Step13:Wait for the cake to cool thoroughly before demoulding. It can be demoulded by hand. Press the edge of the cake down one circle. Then pat it on the outside to make the cake break away from the mold wall. Then top the cake at the bottom. Finally take off the bottom. It can also be demoulded with the help of a demoulding knife.
Cooking tips:1. This cake is relatively sweet. If it's baked well, the sweetness is OK. But if the cake is retracted, it may be too sweet. 2. The egg should be large. It should be about 65g shell connected. The amount of this formula is a little more with the 8-inch heart-shaped mold. Generally, two eggs are enough for the 6-inch round mold. The materials are reduced in proportion. There are skills in making delicious dishes.
