cup cake

In summer, one-third of the green orange peel has a slightly bitter taste. If the heat is removed, it can be replaced with orange peel or tangerine peel, which is slightly sweet and fragrant. Wash it and cut into a thin layer

Chopped orange peel

To separate egg yolk and protein, the protein container must be oil-free and water-free

Add 5 grams of sugar and mix well, add milk, corn oil and salt and mix well

Sift in low-gluten flour and mix well

Stir the egg yolk paste evenly, add orange peel and mix well

Add a few drops of white vinegar or lemon juice to the egg whites, beat with an electric egg beater at low setting, and add 5 grams of sugar for the first time

Beat at medium speed until there are no big bubbles. Add 5 grams of sugar for the second time and continue beating at high speed

Beat until the foam is solid and not flowing. Add the remaining 5 grams of sugar for the third time and beat at high speed

Beat at high speed until stiff. Lift the whisk and the two sharp corners will stand upright without bending. Preheat the oven to 160 degrees with top and bottom heat

Soak 1/3 of the egg whites into the egg yolk paste, use a spatula to quickly stir and mix. Do not mix in circles to avoid defoaming

Pour the mixed batter back into the egg whites, continue to stir quickly and mix evenly

The mixed cake batter is fine and grain-free

Place into cake cups

Preheat the middle rack of the oven to 160 degrees for 20 minutes. If you like the color to be lighter, you can put tin foil in the middle to cover

Baked and out of the oven

Put it in the box and it looks beautiful

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