Chinese Food
Orange without fire -- pound cake
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Thank you for the original life net gift of the flameless orange. It was sent in the refrigerated incubator. There is still moisture in the leaves in hand. The flesh is sweet and juicy. It's very fresh. A box of six. Each of them has two fists of fruit. In two days, the children eat all of them. They can only buy a few more for trial recipes. Squeeze the juice with its pulp. Add the scraps from the skin. Make this pound cake. When you roast, the room is full of fragrance. The finished product is light and moist. It has a natural sweet taste. It is not orange flavors and other additives. I used a six inch silicone mold. Two more shells of Madeleine.
Cooking ingredients
Cooking Steps
Step1:Cut butter into small pieces. Soften at room temperature. Preheat oven at the same time 180 degrees. 15 minutes. Wash the unburned orange, rub out the orange peel, and extract the orange juic
Step2:Add sugar to the butter. Beat with electric beater until the volume expands and the color becomes lighter.
Step3:Add the beaten egg liquid several times. Beat with the beater until it is completely fused. There is no separation of water and oil.
Step4:Add the sifted low gluten powder and non aluminum baking powder mixture. Mix the skin and juice well. It's OK to add or not.
Step5:In the end, I used the eggbeater to beat it. It's more even and delicate.
Step6:Use a scraper to pour in the mold, level it, put it in the middle of the oven, bake it for about 30 minutes at 160 degrees up and down, and increase or decrease according to the size of the mold. I put the rest of the batter in the shell Madeline mold. I baked it in the large mold and put it in the oven half way. It's just right to come out together.
Step7:When it's out of the oven, it's demoulding. Pour a little chocolate with a spoon and bake pistachios.
Step8:Write production step
Cooking tips:There are skills in making delicious dishes.
