Today, I will introduce a cake made of orange peel and orange juice. Spread a little cream on the outside and put fruit on it. This is a beautiful birthday cake, suitable for eating or giving away.
Orange cream Qifeng cake
Cake ingredients: 3 eggs, 50g sugar as protein, 50g low-gluten flour, an orange peel, 50g orange juice and 35g corn oil.
Plastering decoration: about 300 grams of whipped cream, 30 grams of sugar, appropriate amount of strawberries and 1 orange.
Production process:
1. The cake material is ready: the orange peel is washed with salt, and each egg with shell weighs about 60 grams; There is no salt in the yolk, so sugar is only put in the egg white; Prepare kitchen lemon chip remover, electronic scale and 6-inch heightening Qifeng cake mold;
2. First, scrape an orange peel with a lemon dandruff knife, and don't wipe off the white part, which will affect the taste of the cake;
3. Then squeeze the orange juice out. When the orange juice is full, squeeze it directly by hand. If there is a juicer, it will be squeezed more thoroughly;
4. Separation of egg white and yolk; Egg white is put into a clean basin without oil and water, and egg yolk is directly put into an orange peel basin;
5. Mix egg yolk, orange juice, orange peel and 35g corn oil evenly with a manual whisk;
6. Sieve the flour, the water absorption rate of the flour is different, you can leave 5 grams first;
7. Mix the flour and egg yolk paste evenly in an irregular direction, lift the whisk, and the batter will flow down slowly and smoothly. If the batter is too thin, you can add some flour, not too much at a time, about 3 grams. Set aside for later use;
8. The egg white is first foamed with electric egg beater, and 50 grams of white sugar is added in three times. When it is made into coarse foam, it is made into fine white foam, and fine and obvious lines appear; First medium speed, third time and then low speed;
9. When you feel slight resistance of the eggbeater, please turn off the switch and lift the eggbeater. The egg white paste presents a short angle or a small right angle, and the egg white paste is completed;
10. Paste the 1/3 protein into the egg yolk paste and stir it evenly with a manual eggbeater or scraper; At this time, the oven is preheated to 150 degrees;
1 1. Pour the mixed batter back into the protein paste and turn it over or cut it evenly with a scraper;
12. Pour the smooth and delicate cake paste into the 6-inch heightening cake mold of the school chef. The height of the cake is 10 cm, and it falls 3 or 4 times, shaking out the big bubbles inside;
13. Send the mold filled with cake paste into the middle layer of the preheated oven, and bake at 145 degrees for about 50 minutes. The specific temperature will be adjusted according to the actual situation of your oven;
14. Take out the baked cake, drop it from the height of 10 cm for three times, then buckle it upside down on the clothes rack, completely cool it, and then demould it by hand, and the surroundings are very clean and slag-free;
15. Divide the cake into three equal parts;
16. After washing strawberries, use kitchen paper to absorb the surface moisture, divide them into two halves, and peel oranges and cut them into pieces;
17. whipped cream and its dosage 10% white sugar are sent to a state where lines appear but can flow slowly;
18. Put the top cake on the bottom, spread a layer of cream, and then spread a layer of fruit;
19. Apply another layer of cream;
20. The remaining cake slices, fruits and cream are completed in turn; Put the bottom of the cake on it, so that the dough will be flat and beautiful; Spread a layer of fruit on it.