By Pineapple Nana 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Cake preforms: 5 eggs
Low flour 60 g
Cornstarch 8 g
Corn oil 30 g
Orange juice 60 g
Orange peel 1-2 pcs
White sugar (for orange peel) 10 g
Caramel cream sauce 30 g
Light cream 150 g
White sugar 10
<h2>Practice steps</h2>
1: Mix orange juice and corn oil thoroughly until emulsified
2, 2, low flour, corn starch in advance mixed and sieved into the emulsified orange juice and stirred well
3: Stir orange peel and white sugar and let stand for 10 minutes, add egg yolks and stir until smooth
4, 4: Add egg yolks and stir smoothly
5: Add white sugar to the short hook in 3 times
6: Take one-third of the egg white into the egg yolk paste, mix well and pour it all into the egg white, stir well
7: Squeeze the batter into the mold and preheat the oven to 150 degrees
8, I use the beauty of the encounter oven, 150 degrees, baking for 22-25 minutes, specifically observe the surface color, if the mold is higher, then increase or decrease 3-5 minutes of time. The midea oven is more friendly to the chiffon cake, fast and stable, the chiffon production rate is very high, and it is already my chiffon "royal" oven
9, baked cake off the mold naturally spread, with a mounting mouth in the middle of a hole
10: Squeeze the caramel cream sauce into the hole
11: Add light cream to white sugar and whisk to 5 distribution, add caramel cream sauce and whisk
12: Decorate the top of the cake with caramel cream and garnish as desired
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