Orange sponge cake cup-You Are Foodie

Orange sponge cake cup

This is the children's afternoon tea today! Simple operation, adding oranges has more flavor! Come and try! It is much better than ordinary sponge cake!

Main Ingredients

Auxiliary Ingredients

Orange peel 2/3

Step 1 . Beat three eggs (total weight 150 ~ 160) into the egg basin, add 95 grams of fine granulated sugar, a little salt powder, and mix them with a manual egg beater. Heat them over a low heat with cold water and stir at the same time

Step 2 . When the temperature of the egg liquid reaches 36 ~ 40 ℃, the end is away from the hot water

Step 3 . Stir at high speed with an electric egg beater

Step 4 . Until it turns light white, you can write "8" by lifting the egg liquid and it doesn't disappear in a few seconds

Step 5 . Sift in 100g of low gluten flour and mix well with a rubber scraper

Step 6 . Add the peeled and chopped orange peel

Step 7 . 35 grams of squeezed filtered orange juice, add 25 grams of corn oil, and stir with a manual egg beater

Step 8 . Pour into the egg Basin

Step 9 . Mix well again with a rubber scraper

Step 10 . Mix well and pour into a disposable flower mounting bag

Step 11 . Fill the paper cup and fill it with eight or nine minutes

Step 12 . Put it into the preheated oven of 170 above and below the fire and bake it in the middle for 25 minutes

Step 13 . Let it cool out of the oven and enjoy it!

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