香橙戚风蛋糕食谱|Orange Chiffon Cake Recipe|蓬松湿润|不开裂，不缩腰，不塌陷|Fluffy Moist|No Crack, No Shrink, No Collapse

#香橙戚风蛋糕 #戚风蛋糕 #蓬松绵密 #湿润#OrangeChiffonCake #ChiffonCake #SoftFluffy #Moist

♦ Moist Basic Chiffon Cake湿润基本戚风蛋糕食谱:    • 基本戚风蛋糕食谱|湿润蓬松How to Make Moist Basic ...  
♦ Chiffon Cake Recipe戚风蛋糕食谱:    • Chiffon Cake 戚风蛋糕  
♦ Facebook Page:   / iwen777  
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?ur...

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
之前做过了几款戚风蛋糕， 今天终于来做香橙戚风蛋糕，味道超香。采用了鲜渣橙汁和鲜刨橙皮所以蛋糕内部满满的香橙口味。有仔细的讲解示范蛋白霜浓稠程度，翻拌手法，烤箱设定和位置以及脱磨方式也很关键，让香橙戚风蛋糕“不漏风”,不塌陷，不开裂，脱磨出来美美完整像甜甜圈一样。无法自拔, 我不懂压了这戚风蛋糕几多次，还是可以回弹QQ :)。口感很湿润，并且非常蓬松。搭配跟糖柑橘皮和巧克力Kisses更加好吃哦~

收藏方式：做好放凉收密封容器，放普通冰箱3-5天吃完。

Made several types of chiffon cakes before, today I finally made Orange Chiffon Cake, so fragrant. Using freshly squeezed orange juice and freshly grated orange zest, thus full of orange flavor within the cake. Explained and demonstrated in details the consistency of the egg white meringue, the mixing method, oven setting, rack position, and unmoulding method are also crucial, so that the orange chiffon cake won’t deflate, won’t collapse, won’t crack, unmoulded cake also looks nice and complete like a doughnut. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). So soft, fluffy, moist and tender. Paired with Candied Orange Peel and Chocolate Kisses make it more delicious~

Storage Method: Once made and cooled, keep in airtight container, chill in normal fridge for 3-5days.

♦食谱=8'英寸（22厘米）戚风蛋糕模=
7克 鲜刨橙皮
124克 鲜渣橙汁
4颗 蛋黄 （A等级，65-69克/颗包括蛋壳）
50克 细砂糖
5克香草精
75克 植物油
150克 低筋面粉
4克 发粉／泡打粉
1克 盐
4颗 (150克) 蛋白（A等级，65-69克/颗包括蛋壳）
1.5克　塔塔粉/柠檬汁/白醋
70克 细砂糖
(预热烤箱165C/330F: 55-60分钟)
(上下火，不开旋风，第四层烤)

=布置=
糖柑橘皮
巧克力Kisses
南瓜子

♦Recipe=8'inch (22cm) Chiffon Tube Pan=
7g Freshly Grated Orange Zest
124g Freshly Squeezed Orange Juice
4pcs Egg Yolks (Grade A, 65-69g/pc including eggshell)
50g Caster Sugar
5g Vanilla Extract
75g Vegetable Oil
150g Cake Flour/Low Protein Flour
4g Baking Powder
1g Salt
4 (150g) Egg Whites (Grade A, 65-69g/pc including eggshell)
1.5g Cream of Tartar/Lemon Juice/White Vinegar
70g Caster Sugar
(Preheated Oven 165C/330F: 55-60minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)

=Decoration=
Candied Orange Peel
Chocolate Kisses
Pumpkin Seeds

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love