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原料
蛋黃糊:: , 蛋黃: 4個, 砂糖: 20g, 色拉油: 35g, 鮮榨橙汁: 50g, 低筋粉: 80g, 橙皮屑: 1個橙子的量, 罌粟籽: 1小勺, 蛋白糊:: , 蛋清: 4個, 砂糖: 40g
步驟
1橙子洗凈,刨出橙皮屑
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2刨完橙皮屑的橙子切開榨汁備用
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3用兩個無水無油的打蛋盆分開蛋清和蛋黃,將20g砂糖加入到蛋黃中攪拌到砂糖基本融化
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4依次加入色拉油和橙汁,攪拌均勻後篩入低粉,用蛋抽呈z字形攪拌到麵粉無顆粒
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5加入橙皮屑和罌粟籽,繼續攪拌均勻
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6電動打蛋器調到中速打發蛋白,分三次加入蛋白糊中的砂糖,打發到提起打蛋器蛋白糊呈立起的小勾狀態
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7將1/3的蛋白糊放入到蛋黃糊中,用蛋抽攪拌均勻,沒錯就是蛋抽,沒那麼容易消泡噠!
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8將蛋黃糊全部倒入到蛋白糊中,用刮刀抽底切拌均勻。同時烤箱預熱到170度
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9蛋糕糊從稍高處倒入模具,可以直接去掉大氣泡
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10放入烤箱下層,170度烘烤35分鐘,記住中途不要開烤箱門!不然冷空氣進入會影響蛋糕爬高的
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1115-20分鐘左右長高完畢
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12出爐從距離桌面30cm左右高度往下摔一下,震掉蛋糕里多餘的熱氣
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13馬上將蛋糕倒扣,徹底放涼後手工脫模
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14成品
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小技巧
雞蛋選擇60-65g左右大小