Spring has arrived, can not be without fresh and delicious desserts to accompany, today's recommended orange cupcake, simple operation, with a fresh orange aroma, worth a try!
By stone Kido_Kido
<h2>Royalties</h2>
Low gluten flour 70 g
4 eggs
Orange juice 40 g
Orange peel to taste
Oil 60 g
Sugar 50 g
Vinegar to taste
<h2>Practice steps</h2>
1, first use a wiping tool to rub the orange peel into the cooking oil, if there is no tool can cut the skin off, and then use to chop, here to pay attention not to get the white part of the orange peel, otherwise it will be bitter.
2. Preheat oven.
3: Stir the orange peel and cooking oil well.
4: Add orange juice.
5, about with the egg pump stirring for a minute or two, until this state is presented, so that the orange juice and oil are fully emulsified, if the emulsification is not in place easy to fail.
6: Sift in the low gluten flour.
7, do not draw a circle and stir vigorously, use the Z-shaped method to stir until you can't see the dry powder, this step should not be stirred excessively.
8: Add the egg yolks.
9. Stir to this delicate and thick texture.
10, add vinegar to the egg white, and then use the high-speed to low-speed method to beat to this straight hook state, so that the cake is not easy to retract. (The egg beater turns three gears and then one gear, the whole process takes about five minutes, and the fine granulated sugar is added three times)
11: Take 1/3 and stir well.
12, this state can be.
13: Pour back the remaining meringue and mix well.
14, this state can be.
15, take a cupcake mold, put the paper cup into, I use a large paper cup, the diameter of the cake mold mouth is 7 cm.
16: Squeeze in the cake batter in a framed flower bag.
17: Put into the oven.
<h2>Nutritional benefits of low gluten powder</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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