Cooking Steps

1. 

   Step1:Cut two oranges into orange peel. Don't cut into the white layer. It will be bitter. Then add sugar a and marinate for about 15 minute

2. 

   Step2:Butter cut and softened for standb

3. 

   Step3:Mix sugar powder with proper sal

4. 

   Step4:Sift the sugar and salt into the softened butter.

5. 

   Step5:First, use a scraper to mix the butter, sugar powder and salt.

6. 

   Step6:Beat the butter mixture with an electric beater until it turns white.

7. 

   Step7:Break up the two eggs.

8. 

   Step8:Add a small amount of the broken egg liquid into the butter. Continue to beat.

9. 

   Step9:A few times. Every time, play evenly and then add another time. Be sure to remember. A few times... To avoid separation of water and oil.

10. 

    Step10:Add all the pickled orange peel to the butter and egg mixture and continue to beat.

11. 

    Step11:Sift the low gluten flour into the whipped orange skin egg butter.

12. 

    Step12:Cut, cut, cut, cut and mix evenly.

13. 

    Step13:Add orange juice a into the orange peel batter. Cut and mix well.

14. 

    Step14:Pour the batter into the container. Use a scraper to roll it out as low as possible in the middle and high on both sides. This is not a normal pound cake container. You can buy that kind of special pound cake container. After 180 degree preheating, the middle layer lasts about 40 minutes.

15. 

    Step15:Add water to boil sugar B. turn off the heat and mix with orange juice B.

16. 

    Step16:Remove the orange scale cake and heat it up. Brush the mixture of orange syrup on the surface with a brush.

17. 

    Step17:Syrup is easily absorbed by the cake, so brush it up.

18. 

    Step18:The cake with syrup is immediately sealed with a fresh-keeping bag and refrigerated.

19. 

    Step19:Yes. This is the normal way to open. When I took it out of the fridge, it was fragrant with oranges.

20. 

    Step20:My container is too wide, so it doesn't have a beautiful crack. But it doesn't affect the taste. Ha ha ha.