2. Sieve the low-gluten flour first.
3. Stir the liquid orange juice, milk, salad oil and honey evenly.
4. Pour the low-gluten flour into the first step and stir until there are no particles.
5. Pour the egg yolk into the second step and stir until it is smooth and bright.
6. Put protein into an oil-free and water-free container. Beat the egg whites with tartar powder, add fine sugar, and turn to medium speed until the egg whites are slightly hooked. Ps: Fresh lemon juice can be used instead of tower powder, and the stability of protein will be better if it is neutralized by acid and alkali. Add fine sugar to beat the egg whites first, which will make the cake taste stronger.
7. First take a part of the beaten egg white and stir it in the stirred egg yolk batter to prevent defoaming. Ps: Don't stir for too long, it will cause defoaming.
8. Pour the batter back into the egg whites and mix well. Turn the container while stirring, which will stir faster.
9. Pour the freshly stirred cake paste into the cake mold, which is about seven minutes full. Ps: Be sure to use a cake mold with a movable bottom.
10, first baking: 200℃ fire, 170℃ fire, baking time 20-25 minutes.
1 1. The baked cake is directly covered on the iron plate. Ps: The purpose is to make the cake surface smooth. If you use a cake rack, you can flatten the protruding part of the cake.
12. demoulding: you can easily take down the cake by gently pressing around with your hands and squeezing the bottom upwards, and then press around the cake slightly and knock a few times to completely separate the cake body from the bottom cover. After demoulding, the cake should be frozen. Ps: Qifeng cake should be chilled first, so as not to completely absorb the honey cheese sauce.
13, prepare the ingredients of honey cheese sauce.
14, all materials are added together, heated and melted in water until they are fluid.
15, pour the melted honey cheese sauce on the cake while it is hot, and then wipe it off.
16, 250℃, baking time 5- 10 minutes, as long as the cake is colored.