Accessories: sugar 55g.
1. (material 2) clean the oranges and cut them into thin slices (if you make cake rolls, the thinner the better, which is convenient for operation. If you cut it thick, it won't roll up. ) Add sugar to water and cook for about 10 minute, then take it out and let it cool and drain.
2. Prepare an oil-free and water-free basin, and add (material 1) two egg yolks into water and corn oil and stir well.
3. Add the sieved low powder and stir well.
4. (Material 1) Put two egg whites into an egg beater (oil-free and water-free) and add sugar three times until they are dry and foaming.
5. Put 1/3 protein into the cake paste and mix well.
6. Pour into the cake bucket and stir well (turn it up and down).
7. Put the drained orange slices into a baking tray covered with oil paper.
8. Slowly pour in the cake paste and shake it a few times. Sprinkle a layer of orange peel silk on it (or not).
9. Preheat the oven, put the baking tray in the oven 180 degrees, and bake for 20 minutes in the middle layer. Cover with tin foil after coloring.
10. Time is up. Take out the inverted buckle and let it cool.
250g of low-gluten flour, auxiliary materials, eggs, 4 orange peels, appropriate amount of baking powder, half a spoon of seasoning salt, 1, 250g of butter, and sugar 160g.
Orange juice 75ml rum10ml?
1. Prepare the ingredients, wash and dry the oranges, cut them in half, rub out the orange peel and squeeze out the orange juice for later use.
2. After the butter is softened, it is mixed with powdered sugar for three times, the color turns white and the volume becomes larger, just like making cookies.
3. Add the eggs several times and continue to beat. Add another portion after fully beating. Beat four eggs in this way, mix low flour, baking powder and salt, sieve, add the third place, and beat evenly with an egg beater at medium speed. Beating time should not be too long.
4. Add orange juice and beat well at low speed, and add rum and beat well at low speed.
5. Add orange peel, stir gently with a rubber scraper, put the batter into a paper bag, and then slowly squeeze it into a paper cup until it is 70% to 80% full (preheat the oven to 180 degrees before doing this step).
6. Put in a preheated oven and bake in the middle layer for about 18 minutes.
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6 eggs, 75g fresh orange juice, 8g orange peel, low-gluten flour 120g, 30g fine sugar (with egg yolk), 60g egg white (with egg white), 55g salad oil and a few drops of white vinegar.
Baking?
Bake in the middle layer of the oven 150 degrees for 40 minutes. ?
1, when scraping the orange peel, don't scrape off the white part of the orange peel to avoid bitterness;
2. When separating eggs, there must be no yolk in the egg white;
3. protein must be delivered in place, otherwise it will also affect the height of the hurricane;
4. Stir the batter up and down. Don't stir in circles to avoid defoaming.