Ingredients: 45 grams of cake flour, one medium-sized orange Ingredients: 230 grams of water, 32 grams of corn oil, 2 eggs

Accessory ingredients: 55 grams of white sugar

1 .(Ingredients 2) Clean the oranges and cut them into thin slices (if you are making a cake roll, cut it as thinly as possible, so that it is easier to operate. If you cut it thickly, it will not be rolled up.) Add sugar to water and cook for about 10 minutes. Remove, let cool and drain.

2. Prepare an oil-free and water-free basin, add (Ingredients 1) two egg yolks to water and corn oil and stir evenly.

3. Add sifted cake flour and stir evenly.

4. (Ingredients 1) Put two egg whites into an egg beating bucket (no oil or water), add sugar in three batches and beat until dry foam.

5. Add 1/3 of the egg whites into the cake batter and mix evenly.

6. Pour it into the cake bucket and mix evenly (turn it up and down).

7. Place the drained orange slices into a baking sheet lined with greaseproof paper.

8. Pour the cake batter slowly and shake it a few times. Sprinkle a layer of orange peel on top (optional).

9. Preheat the oven, put the baking sheet into the oven, 180 degrees, middle layer, for 20 minutes. After coloring, cover with tin foil.

10. Time is up. Remove and invert, let cool.

250g low-gluten flour, auxiliary eggs, 4 orange peels, appropriate amount of baking powder, half a spoonful of seasoning, salt, 1 small handful of butter, 250g white sugar, 160g

75ml orange juice, 10ml rum ?

1. Prepare the ingredients, wash and dry the oranges, cut them in half, rub out the orange zest, squeeze out the orange juice and set aside

2. Soften the butter and add it in 3 batches Beat the powdered sugar until the color turns white and the volume becomes larger, just like making biscuits

3. Add the eggs in batches and continue to beat. When they are fully beaten, add another one. Beat 4 eggs in this way continuously, then add low flour, Mix the baking powder and salt and sift, add to 3, beat well with a whisk at medium speed, the beating time should not be too long

4. Add orange juice and beat well at low speed, add rum and beat well at low speed

5. Add orange zest, mix gently with a rubber spatula, put the batter into a piping bag, and then slowly squeeze it into the paper cup until it is seven to eight percent full (before doing this step, oven Preheat 180 degrees)

6. Put it in the preheated oven and bake on the middle rack for about 18 minutes

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6 eggs, 75 grams of freshly squeezed orange juice, 8 grams of orange zest, 120 grams of low-gluten flour, 30 grams of fine sugar (add egg yolk), 60g (added to egg white), 55g salad oil, a few drops of white vinegar.

Baking?

Bake in the middle rack of the oven at 150 degrees for 40 minutes. ?

1. When scraping the orange peel, do not scrape off the white part of the orange peel to avoid bitter taste;

2. When separating the eggs, there must be no trace of yolk in the egg white;

3. The egg whites must be beaten in place, otherwise it will affect the growth of Qifeng;

4. When mixing the batter, stir it up and down. Do not stir in circles to avoid wiping out the batter. Bubble.