Chinese Food
The cake of Qi wind without fire
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It's the ugliest. It's the most delicious orange. It's from the original life net. Its skin is thin and fleshy. It's sweet outside and inside. It's even. It's juicy and fruity. The wall of the bag is very thin and soft. A little bit of it is juicy and fragrant. Moreover, its sweetness comes not only from its juice, but also from its peel. You can put its peel in the cake. It can not only remove the smell of egg, but also make the whole cake full of orange flavor. Bite it into your mouth. The full orange peel and the melting of the cake make the whole cake full of fragrance. If you are afraid of often eating the dessert in the oven on fire, you can try the cake without knowing the fire.
Cooking ingredients
Cooking Steps
Step1:Wash the surface of the fire with salt. Don't take the meat first. Put the whole ugly orange on the chafer. Take the yellow skin. Don't take the second skin. After that, peel the pulp, extract the juice and filter.
Step2:Make yolk paste - separate the egg white and yolk. Add 13g sugar to the yolk and stir until dissolved.
Step3:Add the juice and oil and stir for about 5 minutes to the emulsification state. Then add the peel and stir evenly.
Step4:Sift the flour twice. Add it to the yolk paste and mix well.
Step5:Making protein cream - when the protein is whipped to the blister, sugar is added three times, and the protein cream is sent to the dry foaming state of about 8 distribution.
Step6:Mix egg white cream and yolk paste - preheat oven to 180 ° C before mixing. Scoop 1 / 3 of the beaten egg white into the yolk paste. Use a scraper to form a Z-shaped or cross stirring method. Mix the egg white and the yolk paste well. (it can't be circled or it will be defoaming and evenly stirred). Then take 1 / 3 of the egg white for the second time and cut it into the yolk paste and mix.
Step7:Pour the cake batter into the baking mold, scrape it with a small spoon, shake it a few times and put it into the oven. The temperature changes to 150 ℃ and bake for 50 minutes. The middle and lower layers. A well made cake paste can hardly shake out any big bubbles. There is no pockmarked face. Moreover, the paste is not smooth when poured into the baking tray. It needs to be scraped with a scraper. If you can get a big bubble out, you have a problem with the steps.
Step8:The baked cake falls 40 cm above the kitchen table. It is buckled immediately. This is to let the internal heat of the cake dissipate in an instant, so that the cake will not sink back.
Step9:After cooling, it can be demoulded by hand or with the aid of demoulder.
Cooking tips:1. The container for beating egg white must be free of oil and water. Every step of Qifeng cannot be ignored. The eggs in the refrigerator must be reheated before use. The cake paste made properly can hardly shake out any big bubbles. There is no pockmarked face. Moreover, the paste is not smooth when poured into the baking tray. It needs to be scraped with a scraper. If you can get a big bubble out, you have a problem with the steps. 4. The baked cake falls 40 cm high on the kitchen table. It is buckled immediately. This is to make the internal heat of the cake dissipate in an instant, so that the cake will not sink back. There are skills in making delicious dishes.
