被赞了上万次的橙子戚风蛋糕！

想念我的橙子戚风蛋糕啦！！ 清爽橙香与蛋糕融合在一起， 绵密柔软的口感，入口即化，幸福感爆棚！ 敢在年前分享给大家[飞吻R][飞吻R][飞吻R] 过年期间吃这样的甜点完全不会腻！！ 一定要试试哦～
食材： 【糖渍橙子片】 水100g 细砂糖 30g
橙子片 【6寸戚风蛋糕】 6寸活底模模具1个
鸡蛋3个（60~65g左右） 鲜榨橙汁 40g
橙皮屑少许（1个橙子皮）
玉米油 35g 低筋面粉 55g 盐 0.5g
柠檬汁少许 细砂糖30g
【方法】
1️⃣橙子片十100g水+30g细砂糖，煮开后转小火煮5分钟左右
2️⃣捞出用厨房纸巾吸干水分，放入模具备用
3️⃣蛋黄蛋白分离，蛋白放入冰箱冷冻15 分钟
4️⃣将橙汁、玉米油充分搅拌至乳化
5️⃣筛入低粉Z字型混合均匀
6️⃣3个蛋黄、橙皮屑加入面糊中，搅拌均匀搅拌均匀【烤箱130度 预热】
7️⃣蛋白糊中滴几滴柠檬汁，放入 0.5g盐，分3次加入30g细砂糖，打发至干性发泡（打蛋器提起有直立小尖勾）
8️⃣取1/3蛋白糊放入蛋黄糊中，翻拌均匀，将翻拌好的蛋黄糊倒入到蛋白糊中，翻拌均匀
9️⃣从高处倒入放好糖渍橙子片的戚风模具，震几次震出大气泡，放入烤箱下层上下火130度60分钟，转150度10分钟（可以看上色情况盖锡箔纸）
1️⃣0️⃣取出烤箱大力震三下，倒扣晾凉（至 少2小时），晾透再脱膜即可

I miss my orange chiffon cake!! The refreshing orange fragrance blends with the cake, with a dense and soft texture that melts in your mouth, and the sense of happiness is overwhelming! Dare to share it with you before the New Year [flying kiss R][flying kiss R][flying kiss R] You will never get tired of eating such desserts during the Chinese New Year!! You must try it~
Ingredients: [Candied orange slices] 100g water 30g granulated sugar
Orange slices [6-inch chiffon cake] 1 6-inch removable bottom mold
3 eggs (about 60~65g) 40g freshly squeezed orange juice
A little orange peel (1 orange peel)
35g corn oil 55g low-gluten flour 0.5g salt
A little lemon juice 30g granulated sugar
[Method]
1️⃣Orange slices + 100g water + 30g granulated sugar, boil and turn to low heat for about 5 minutes
2️⃣Take out and use kitchen paper to absorb moisture, put into the mold for later use
3️⃣Separate the egg yolk and egg white, put the egg white in the refrigerator and freeze for 15 minutes
4️⃣Stir the orange juice and corn oil thoroughly until emulsified
5️⃣Sieve low-gluten flour in a Z shape and mix evenly
6️⃣Add 3 egg yolks and orange peel to the batter and stir evenly [preheat the oven to 130 degrees]
7️⃣Drop a few drops of lemon juice into the egg white paste, add 0.5g salt, add 30g fine sugar in 3 times, and beat until dry foam (there is a small upright hook when the egg beater is lifted)
8️⃣Take 1/3 of the egg white paste and add it to the egg yolk paste, stir evenly, pour the egg yolk paste into the egg white paste, stir evenly
9️⃣Pour from a high place into the chiffon mold with candied orange slices, shake a few times to shake out large bubbles, put it in the lower layer of the oven at 130 degrees for 60 minutes, turn to 150 degrees for 10 minutes (you can cover it with tin foil to see the color)
1️⃣0️⃣Take it out of the oven and shake it vigorously three times, turn it upside down to cool (at least 2 hours), and then remove the film after it is thoroughly dried.