The flavor is full of orange, juicy Yuwatto same chiffon.
A recipe may put a little chopped orange pulp did not write.
Those aiming to make meringue smooth and elastic with great success ^ ^
The point is to whip into the freezer, it cooled enough to freeze a thin white surface.
I added a tablespoon of egg white because it can dry it.
I was surprised inflated away than expected. Pierre has become like a kind of macaroon (lol
Sufficiently high. It is there so much difference in the finished condition of the meringue.
Fluffy chiffon fabric is like eating a thick foam. Smoothly melted in the mouth.
The result was thinking all week about meringue.
Appended at the recipe.
"Material" type 17cm chiffon
4 mins - egg ...
4 mins - egg white ...
1 tbsp dried egg white - ...
- ... 65g caster sugar
- ... 40g cake flour
Orange - 1 ... (use the juice and skins)
- Lemon juice ... 1 / 2 minutes
- Oil ... 30cc (2 Tbsp)
"Preparation"
* Egg chill in the freezer. While the other lay the groundwork.
* 振Rutsu keep the flour.
* Wash the orange peel, rub down the surface and squeeze.
* Lemon squeezed too, along with orange juice to make a 70cc. (Add water if not enough)
"Recipe"
First make a meringue ①. Put egg whites in large bowl out of the freezer,
泡立Tetara a light sugar in electric mixer 30 seconds / 4, in addition to dried egg white
Continue to whisk at high speed.
Meanwhile granulated sugar plus 1 will last three divided doses / 4 about leaving. (For use with yolk material)
Standing angle ②, the meringue if possible with a solid fall hard enough even if the bowl upside down OK
Replaced with a whisk, mix 20 at the end - adjust the texture by hand about 30 times.
----------------------------------------
Put egg yolks and remaining sugar in another bowl ③, hand mixer (or just use it to wash OK)
Beat until you have white in.
Add oil ④, and mix with a whisk. (This is also just use OK)
Rub orange peel down ⑤, orange and lemon juice together and mix well to 70cc.
But once again into the flour sift ⑥, and mix well.
----------------------------------------
1 bowl of meringue ⑥ ⑦ / 3 put and mix well with whisk.
One more meringue ⑧ / mix into 3.
⑧ flow if the meringue mixture into the remaining bowl ⑨,
We lost in the mix until chestnuts are greeted by the white meringue Gomubera.
流Shi入Reru chiffon fabric types from a high position ⑩.
Hold tight type, turning round and round a few times to break even nailed to calm the dough.
It can prevent cavities of ※, the opposite effect too much.
Bake in preheated oven for 33 minutes at 180 ⑪.
Into the mouth of the bottle upside down to just burn Agattara ⑫, cool completely.
Palette knife ⑬ or use a knife to remove from the mold chiffon.
4 mins - egg ...
4 mins - egg white ...
1 tbsp dried egg white - ...
- ... 65g caster sugar
- ... 40g cake flour
Orange - 1 ... (use the juice and skins)
- Lemon juice ... 1 / 2 minutes
- Oil ... 30cc (2 Tbsp)
"Preparation"
* Egg chill in the freezer. While the other lay the groundwork.
* 振Rutsu keep the flour.
* Wash the orange peel, rub down the surface and squeeze.
* Lemon squeezed too, along with orange juice to make a 70cc. (Add water if not enough)
"Recipe"
First make a meringue ①. Put egg whites in large bowl out of the freezer,
泡立Tetara a light sugar in electric mixer 30 seconds / 4, in addition to dried egg white
Continue to whisk at high speed.
Meanwhile granulated sugar plus 1 will last three divided doses / 4 about leaving. (For use with yolk material)
Standing angle ②, the meringue if possible with a solid fall hard enough even if the bowl upside down OK
Replaced with a whisk, mix 20 at the end - adjust the texture by hand about 30 times.
----------------------------------------
Put egg yolks and remaining sugar in another bowl ③, hand mixer (or just use it to wash OK)
Beat until you have white in.
Add oil ④, and mix with a whisk. (This is also just use OK)
Rub orange peel down ⑤, orange and lemon juice together and mix well to 70cc.
But once again into the flour sift ⑥, and mix well.
----------------------------------------
1 bowl of meringue ⑥ ⑦ / 3 put and mix well with whisk.
One more meringue ⑧ / mix into 3.
⑧ flow if the meringue mixture into the remaining bowl ⑨,
We lost in the mix until chestnuts are greeted by the white meringue Gomubera.
流Shi入Reru chiffon fabric types from a high position ⑩.
Hold tight type, turning round and round a few times to break even nailed to calm the dough.
It can prevent cavities of ※, the opposite effect too much.
Bake in preheated oven for 33 minutes at 180 ⑪.
Into the mouth of the bottle upside down to just burn Agattara ⑫, cool completely.
Palette knife ⑬ or use a knife to remove from the mold chiffon.
taken from corocoro
No comments:
Post a Comment