Chinese Food
Fresh and delicious blood orange pound cake~
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My mother heard that I bought a big box online. I was afraid that what I bought was not delicious. She bought me another big box. Add up to 15 Jin of blood orange. It's full of my refrigerator. Eat in a different way. There are many things to eat and drink directly. There is just a piece of fermented butter at home. So the blood orange is made into a pound cake. It adds a sense of freshness to the delicate pound cake. Once you eat it, you can feel the orange fragrance overflowing ~ PS - the blood orange juice is pink~
Cooking ingredients
Cooking Steps
Step1:Wash the blood orange with salt. Then use a filigree to smooth the skin.
Step2:Mash the skin of the blood orange. Cut it and squeeze out the juice. Prepare them for use.
Step3:The fermented butter softens at room temperature until it can be poked. But it does not melt. About 2023 ℃.
Step4:Put it in the chef's machine. If there is no chef's machine, you can use the egg beater. It depends on the status.
Step5:Send it to Shunhua.
Step6:Add sugar powder and continue to beat until white. The volume expands to about 2 times.
Step7:At this time, add the egg liquid into the whipped butter three times.
Step8:Every time you add egg white. All need to be sent to complete fusion. Otherwise, it is easy to cause failure due to water oil separation.
Step9:The state of mixing eggs and butter evenly. Every time you send it, you should scrape the basin wall and the head, and then send it again. This is to make all materials reach a state.
Step10:Sift in the flour that has been sifted twice or more. Use a scraper to stir 60 times.
Step11:Pour in the blood orange juice and the blood orange peel and continue to mix for about 20 times.
Step12:Mix well
Step13:Fill the mold with silicone paper. It's easier to demould.
Step14:Here's an origami method. Put the mold in the middle of the silicone oil paper. Then fold out the traces according to the size. Like the black line part in the picture; then cut a knife along the red line with a scissors. It's very convenient to put the silicone oil paper into the mold.
Step15:If you think the silicone paper is too high, you can cut it a little more.
Step16:Squeeze the batter into the mold with the decoration bag. Drop horizontally with the mold. Shake out big bubbles. Bake at 180 degrees for 40 minutes. Cover with tinfoil for 20 minutes. Avoid over coloring. If you think it's not good after opening, you can take out the cake and cut it quickly. Continue to bake.
Step17:During the baking process, mix the sugar and water in the recipe. Cook on the pot until it boils and bubbles away from the fire. I didn't cut a knife. Because it looks good after opening. The baked cake is quickly demoulded. Brush the fresh sugar water while it's hot. Brush all 6 sides. This will make the cake taste more warm.
Step18:Cool it on the air rack until you feel warm. Wrap the safety film and tin paper. It will taste better after 23 days in the refrigerator
Step19:Two pieces of blood orange pound cake for breakfast. Match with some pieces of blood orange.
Cooking tips:1. If the room temperature is too low, you can use a blower to soften the butter. Of course, be careful not to let the blower blow the butter; 2. The flour must be screened; 3. Be sure to brush sugar water on each side. If there is excess juice, you can also brush the juice on the surface of the cake; 4. After 23 days of oil return, the taste will be better. There are skills in making delicious dishes.
