Chinese Food
Orange pound cake
(65783 views)
Pound cake originated from England in the 18th century. It can be said to be the eldest of cakes. It gives people the same taste as its history. When making this cake, add the flavor of orange to ease the greasiness. Orange slices, orange sauce and orange wine make the orange taste very prominent. This kind of cake is dense and mellow because the thick orange flavor also has a fresh taste. This rich and fresh combination brings a new taste experience to pound cake.
Cooking ingredients
Cooking Steps
Step1:First, make the orange slices. Put the sugar and water from material a into the pot. Heat them to dilute sugar water. Wash the skin of the orange and cut into thin slices. Put in sugar water and simmer until the juice is dried. Remove the slices and cool them.
Step2:Make orange sauce again. Put the gilding slice of B material into cold water for 510 minutes. Then put the eggs, orange juice, sugar and butter into the small pot. Heat the small fire and stir until the mixture is thick. Then turn off the fire. Stir for a while and cool it to a warm temperature. Add the gilding slice of B material and stir to melt and cool it.
Step3:Cut the butter of material C into small pieces and soften them at room temperature. Add sugar powder and stir them into paste. Then add 50g of orange sauce after cooling and stir them into orange filling.
Step4:Preheat the oven to 180 degrees. Use electric beater to beat butter, salt and sugar in material d until it is fluffy and white. Then add the broken egg liquid in four or five times and stir evenly. Then mix flour and baking powder and sift them into butter and egg. Then pour in orange wine. Mix with rubber scraper to make batter.
Step5:Pour the batter into the mold. Bake in the middle and lower layers of the oven for about 40 minutes. Take out the baked cake and cool it for standby.
Step6:Cool the cake and cut it into three slices. Apply a layer of orange filling in the middle of each slice. Then pour the melted white chocolate liquid on the surface. Decorate the orange slices on the surface.
Cooking tips:* * * it's better to put the cake on the shelf and put a piece of non stick paper under the cake for convenience of cleaning afterwards. In this way, the redundant chocolate can be solidified and peeled off from the non stick paper by directly putting the non stick paper in the refrigerator. It's convenient to put it away and use again. Of course, if you want to save time, you can also save this step. ***The rest of the orange sauce can be frozen in the refrigerator. You can also add other cake batters or stuffing. Or you can make it in half. There are skills in making delicious dishes.
