Orange Chiffon
Overview
Recently, I have made a lot of desserts using oranges, not only because it is the season of oranges, but more importantly, adding oranges to any pastry will enhance the color, flavor and flavor of the pastry. I can't resist the temptation of oranges.
Tags
Ingredients
Steps
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To prepare orange gravy, wash the oranges and carefully cut off the orange peel with a knife, trying not to cut into the white part.
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Cut the orange and peel out the flesh. Chop the orange peel and puree the orange pulp into juice using a juicer.
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Separate the egg whites and egg yolks, add fine sugar and half of the salad oil to the egg yolks, mix well, then add the other half of the salad oil and mix well.
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Add 60g of orange gravy and mix well, then add orange zest and mix well. Sift in the low-gluten flour and stir evenly.
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Squeeze a little lemon juice into the egg whites. Beat the egg whites at low speed for about 15 seconds, add one-third of the fine sugar, and then add the remaining fine sugar in two batches. There are many details in Meitian, so you can refer to them.
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Finally hit it to the state as shown.
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Add one-third of the egg whites to the egg yolk batter, mix well, then pour the batter into the egg whites.
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Use the up and down stirring method to mix all the batter evenly.
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Pour into 8-inch chiffon mold. Hold the sides with both hands, press the chimney mold with your thumbs, and knock it a few times to release big bubbles. After preheating the oven to 170 degrees for 5 minutes, place it in the middle and lower racks of the oven.
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The temperature inside the oven is 170 degrees, and it takes 35 minutes to take it out of the oven. Immediately after taking it out, turn it upside down to cool down.
