Cooking Steps

1. 

   Step1:Defrost one piece of butter in advance. Two eggs. Sugar powder, cocoa powder, dark chocolate and orange. The amount here is a pound of cak

2. 

   Step2:Powder - low gluten cocoa powder, foam powder, mix evenly after weighin

3. 

   Step3:Defrost loho organic butter in advance. Soften the butter at room temperatur

4. 

   Step4:Stir the butter with a scraper and add 80g of sugar powde

5. 

   Step5:Stir until the sugar powder is completely absorbed without dry powder.

6. 

   Step6:Turn on the eggbeater. Beat for 5 minutes at the highest level. The butter will turn white. Add the egg liquid in several times

7. 

   Step7:Add 100g egg liquid in three times. After each time, turn on the beater and stir until the egg liquid is completely absorbed. Then continue to add the second and third time egg liquid

8. 

   Step8:Melt 30g chocolate in hot water in advance. Add chocolate liquid after the egg liquid is absorbed. Continue to beat and absor

9. 

   Step9:Pour in the mixed powder. Turn it over with a scraper and mix well

10. 

    Step10:Stir well and add 30g orange juice. Continue to stir and absorb. You can also add some orange dandruff. It's more delicious. Because my family has a baby, we only add orange juice.

11. 

    Step11:After mixing, put them all into the flower mounting bag. Put oil paper into the pound cake moul

12. 

    Step12:Squeeze all batter into the pound cake mold. Shake it gently. This amount is just enough to make a whole pound cake

13. 

    Step13:Preheat the oven and bake at 170 ℃ for 45 minutes. Bake in about 18 minutes. It's about when you see the batter rise. Use a knife to cut in the middle. It's like a T-shirt.

14. 

    Step14:Once baked, it will be demoulded immediately. Put it on the side. When there is a little extra temperature, put it in a fresh-keeping bag or plastic wrap and put it in the refrigerator for cold storage and enjoy more delicious food. It will cut well after cold storage. It's crispy outside and soft insid