Cake is a kind of food that many children like, most people buy oven to learn to bake is also related to cake, such as me, I am a super love to eat cake, so tossing cake is a pleasure for me. When the new oven arrives, it is natural to use it to test the function of baking the cake to see if the temperature is appropriate and whether the coloring is uniform.
Many people think that making cakes is a very troublesome thing, in fact, it is not, the homemade cake ingredients are very simple, we can usually see, most of the original cake ingredients are eggs, milk, sugar, low gluten flour, salad oil. However, after becoming proficient, you can modify it yourself, for example, the cakes I make often do not use oil, and I often exchange milk for other liquids to make chiffon cakes with different flavors. For example, the cake I want to share today is an oil-free and milk-free orange chiffon cake, with a fragrant orange flavor, delicate and refreshing, and the oil-free formula is more suitable for summer.
It would be more delicious if there was freshly squeezed orange juice, but there were no oranges at home, and it was good to drink oranges with fruit grains, which was convenient and convenient. Remember to shake the orange before using it. Make a recipe to offer, there are friends who like to eat cake must try this one.
【Fruit grain orange chiffon cake】
【Ingredients】: 5 eggs, 90g of low gluten flour, 110g of orange drink, 55g of sugar;
【Use oven】: Changdi crwf42ne air oven
【Use mold】:Yangchen China red eight-inch hollow mold
【Production Process】:
1, first prepare a variety of ingredients to make the cake, need to be weighed with the kitchen scale, eggs should be refrigerated in the refrigerator eggs, the egg whites will be sent and stabilized will help;
2: Prepare two containers, one for egg yolks and one for egg whites. The container for putting egg whites requires no oil and no water, otherwise it will affect the beating of egg whites, and the container for putting egg yolks does not have too many requirements;
3, first process the egg yolk, pour the fruit orange drink into the egg yolk bowl, and stir well with a manual egg beater or chopsticks;
4, the low gluten flour sifted into the egg yolk liquid, must be sieved;
5, with a spatula to stir until there is no dry powder, become a smooth and certain fluidity of the relatively thick egg yolk batter;
6, and then deal with the egg whites, egg whites with an electric whisk first hit a few times, out of the big thick bubble;
7, and then add white sugar, white sugar or cotton sugar can be added to it; you can put it all in at once, or you can put white sugar three times in the process of beating egg whites;
8, with an electric whisk at high speed, about three minutes, the egg white is white, foamy, pull up the beaten egg head, you can pull out a small hook with a bend;
9, the egg yolk paste and egg whites have been processed, the following work is to mix the two together;
10. First take half of the beaten egg whites and put them in the container of egg yolk paste;
11, with a spatula up and down mixing evenly, note, here can not turn the circle to stir, the circle stirring will make the cake paste defoamer and thus affect the finished cake;
12. Then pour the mixed egg yolk paste into the container for egg whites, and mix with the remaining half of the egg whites in the container;
13, still up and down mixing, this time to mix evenly, mixed cake paste color milky white, looks very delicate;
14, pour the mixed cake paste into the mold, I use the Yangchen Chinese red series of eight-inch hollow cake mold here, pour it into eight points full;
15, Changdi crwf42ne air oven preheating in advance, upper and lower tube heating, 140 degrees, cake mold in the lowest layer, bake for 60 minutes;
16, the oven built-in lighting, through the glass door at any time can observe the state of cake baking, if the surface color is found in the middle of the way is somewhat heavy, you can cover a layer of tin foil to cover it, the temperature of each oven will be a little temperature difference, if it is a new oven, be sure to pay attention to the state of the cake;
17, an hour later, the cake came out, the color is very good, but there is no state of surface explosion that I want, so it is fine, the height is still satisfactory;
18, although the cake is baked, but the steps are not over, the chiffon cake that has just been baked cannot be taken out, and it is necessary to quickly return the inverted buckle on the drying net, so that the hot air in the cake is emitted, and the bottom is cool enough to be able to release the mold, I am baking the cake at night, so I buckled it for a night, and only after getting up the next morning was demoulded;
19, in the morning, the color of the cake is more beautiful in natural light, the mold is cool, and it can be demolded;
20, the handbag party said that it can only be stripped into this, but it does not matter whether the cake looks good or not, it is delicious.
Today's breakfast is this delicious fruit-grained orange chiffon cake, the cake is full of orange aroma, accompanied by the corn juice I made with the wall breaker, and then some dried cranberries and blueberries, such a breakfast is great! Such a large cake was wiped out by our family of four for a breakfast, and Erbao said he would eat it! Well, let's keep making cakes on the weekend!
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