Orange Chiffon
Ingredients
- Low gluten flour 50g
- Cornstarch 5%
- Orange peel 1 piece
- Corn oil 35g
- Fine sugar 50g
- Orange juice 45g
- Eggs 3
Steps
1. Rub orange peel with salt and wash thoroughly.
2. Gently peel the skin.
3. Peel off the entire orange peel.
4. Squeeze out the orange juice.
5. Marinate the orange peel with a little sugar for a while.
6. Then pour in orange juice.
7. Pour in oil.
8. Stir evenly.
9. Sift and add low-gluten flour.
10. Stir evenly until there is no dry powder.
11. Separate the egg white and egg yolk, add the egg yolk to the batter, and stir the batter evenly.
12. Add sugar to the egg whites in three batches and beat until small peaks appear. When adding sugar for the last time, add starch at the same time.
13. Take part of the egg white and put it into the egg yolk paste.
14. Stir evenly.
15. Pour back into the remaining egg whites.
16. Stir evenly.
17. Pour into the hollow mold and use chopsticks to make a circle to remove air bubbles.
18. Shake the mold and smooth the surface slightly.
19. After coming out of the oven, turn it upside down to cool, then demould.
Tips
- Don't peel the orange peel too deeply, only the yellow layer on the surface.
