Orange fragrant Qifeng cake (2 six-inch Qifeng molds)
Egg yolk paste: orange juice 70g, corn oil 60g, fine sugar 30g, low-gluten flour100g, and 6 egg yolks.
Cream: 6 egg whites, 70g fine sugar, a little lemon juice, 2g salt and 7g corn starch.
Production method:
1. Prepare the ingredients used and weigh them separately. Large eggs are used for eggs, and many small eggs 1. Orange juice is the juice squeezed from fresh oranges. If not, you can use water or milk instead.
2. Making egg yolk paste: put orange juice, corn oil and fine sugar together in an anhydrous glass basin, and emulsify and fuse them together with a manual eggbeater, so that no oil flowers can be seen.
3. Sieve the low-gluten flour into a glass bowl and stir it with a manual eggbeater until there are no dry powder particles.
4. Add the separated egg yolk and mix well with a manual whisk.
5. The mixed yolk paste is smooth, delicate and shiny, and covered with plastic wrap to prevent the surface from drying.
6. Making protein cream: Add the separated protein into a water-free and oil-free chef's jar. At this time, preheat the oven and heat it up and down to 150 degrees.
7. Install the air cylinder of the chef machine, start the chef machine at high speed, and start to deliver protein. Beat until dense bubbles appear, add lemon juice, salt and fine sugar (add 70g in three times).
8. Beat until the crispy skin appears lines, pour in corn starch, mix well at low speed (to prevent starch splashing), and then turn to high speed to continue to send.
9. Stir until the meringue is smooth and delicate. When the pastry is lifted, the texture will not disappear.
10, take one third of the egg white cream with a spatula and put it into the egg yolk paste, and stir it evenly with a spatula.
1 1. After mixing well, pour it all into the egg white cream and stir it evenly with a spatula. The mixed cake paste is as smooth as satin.
12. Pour the cake paste into a six-inch Qifeng mold. After pouring, lift the mold and shake it gently to shake out the big bubbles in the cake paste.
13. Put the mold in the oven. Bake the bottom layer at 130 degrees for 35 minutes, and then bake at 150 degrees for about 15 minutes. After the cake paste rose to the highest level, it began to fall back and appear golden yellow.
14. After the cake is baked, gently shake the mold to shake off the hot air in the cake, and then put it upside down on the cooling rack. In the past, every time I said that it was baked upside down, because there was no mark on the cake, a friend actually commented that I was cheating. I took a photo of the cooling rack together today. It's convenient for everyone to look at the inverted version.
15. After completely cooling, demould with a demoulding knife or by hand.
Tips:
1. Can corn oil in the ingredients be replaced? If not, you can use tasteless vegetable oil instead, such as sunflower oil. Peanut oil and olive oil are not recommended because they are too strong.
2. Regarding the collapse, the protein was not delivered in place, or the egg yolk paste and the egg white cream were mixed together to eliminate bubbles. Must be mixed, not stirred.
3. Why do you want to add corn starch? Corn starch can absorb the water in protein, and the protein cream is more stable.