糖渍橙皮丁戚风 （Candied Orange Chiffon）BREE#10

都说了，橙味点心在我家根本不laku做了这戚风，

还不都是我一个人吃完

不过用这日本糖渍橙皮丁放入面糊里，

咬着淡淡颗颗的橙皮丁唉。。。还真好吃呢

今天，想不到东西写

简简单单这一次，好啦

糖渍橙皮丁戚风 Candied Orange Chiffon
原食谱Original Recipe：下厨房

材料 Ingredients A：

鲜橙汁 Fresh Orange Juice 35g
糖渍橙皮丁 Candied Orange 5g
低筋面粉 Low Protein Flour  60g
粟米油 Corn Oil  25g
蛋黄 Egg Yolk 3pcs

材料 Ingredients B：
蛋白 Egg White 3pcs
细砂糖 Castor Sugar 45g

做法 Method ：
1.材料A的蛋黄与细砂糖打至起泡，倒入粟米油与牛奶，混合均匀。
Beat egg yolks and sugar in ingredients A till have bubbles,pour in corn oil & milk,stir well.

2.筛入低筋面粉与可可粉，混合至无颗粒。
Sift in low protein flour and cocoa powder,mix till no lumps.

3.分次加入材料B的细砂糖入蛋白内，打发至尾端提起呈弯曲即可。
Gradually add in sugar in ingredients B into egg white,and whisk till stiff peak.

4.勺1/3蛋白霜入准备好的材料 A的面糊，以塑胶刀拌入均匀。
Spon 1/3 of the meringue into batter ,use a spatula to fold in the meringue.

5.再把面糊倒入蛋白霜内，继续拌入均匀。
Pour the batter all in the meringue,and continue to fold in till well mix.

6.倒入6寸中空模，轻敲出气泡，放入预热烤箱，140度烤40分钟。
Pour the mix well batter into 6 inch chiffon mold ,lightly knock the mould to remove the qir bubbles.Put in preheat oven 140 degrees,bake for 40 minutes.

7.烤好从烤箱取出，倒扣放凉即可脱模。
Remove from oven after cooked,revert the mould onto a wire rack to cool.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary