Tangerine chiffon that has tangerines but doesn't taste like tan
It's a tangerine chiffon that I made because I wanted to eat a fragrant tangerine chiffon It doesn't taste like tangerines? But it's still good It's sweet and soft enough. It's like a castella If you put tangerine zest in here, it will smell I didn't put it in This is Boya's recipe. No. 1 Chiffon Frame
3 serving
Within 90 minutes
안수진
Ingredients
  • Tangerine
    2~3ea
  • egg
    3ea
  • Sugar
    85g
  • Milk
    15g
  • Cooking oil
    35g
  • Soft flour
    90g
  • citrus zest
    wanted
Cooking Steps
STEP 1/13
Tangerine zest is tangerine skin? So that it doesn't look like that, cut the outside thinly and chop it I didn't put it in, but it just became a delicious basic chiffon
STEP 2/13
I'm going to use a blender to grind tangerines
STEP 3/13
Sieve it or not. If I don't, won't it smell?
STEP 4/13
Remove the egg
All three eggs were double eggs!
It's my first time seeing a twin
STEP 5/13
Add half of the sugar to the egg white at once to make a firm meringue
STEP 6/13
Whip all the remaining sugar into the yolk and hold the mark for 3 seconds when you lift it up
STEP 7/13
Mix the milk and tangerine juice into the whipped yolk, then add the oil and mix lightly
STEP 8/13
Sift the flour and mix it lightly
Preheat the oven to 160 degrees
STEP 9/13
Add the meringue 3 times and mix it so that it doesn't get too dry
STEP 10/13
Done with the dough!
STEP 11/13
Spray water on the chiffon mold with a sprayer or hand.
Fill 80% of the batter and stir it twice with chopsticks
Beat it on the floor twice to remove air bubbles. Bake for 160 degrees and 40 to 50 minutes
STEP 12/13
As soon as you remove it from the oven, turn it upside down and cool it down If you don't flip it, the chiffon will go away
STEP 13/13
It's good to use your hands lightly so that your chiffon doesn't get hurt
40 to 50 minutes at 160 degrees Without zest, it doesn't taste like tangerines a soft castella flavor
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