Chinese Food

Cooking Steps

1. 

   Step1:Use a wire planer to take a proper amount of scurf on the surface of the blood orange. Set aside.

2. 

   Step2:Take 45ml of blood orange juice and set aside.

3. 

   Step3:Beat the softened butter. Add the sugar powder twice. Beat until the volume expands and the color turns white.

4. 

   Step4:Knock two eggs into the butter paste twice. Stir them evenly each time, and then knock them into the next one.

5. 

   Step5:Add a little salt. The final state is as shown in the figure.

6. 

   Step6:Add the blood orange scurf again, and beat it evenly at low speed.

7. 

   Step7:Sift half of the flour and baking powder into the butter paste. Mix well with a scraper.

8. 

   Step8:Then pour in the milk. Continue to mix well. Preheat the oven at 160 degrees.

9. 

   Step9:Sift in the remaining half of the flour and baking powder. Mix well.

10. 

    Step10:Take 60ml of blood orange juice and add it. Stir well.

11. 

    Step11:Pour batter into the mold and smooth the surface. Shake on the table. Place in the oven. Bake at 160 ℃ for about 60 minutes, depending on your oven.

12. 

    Step12:This is the time to make the syrup. Take 45ml blood orange juice and 60g sugar powder and mix well.

13. 

    Step13:Take out the cake as soon as possible after baking. Brush half of the drenching syrup while it's hot. The rest will be painted in 10 minutes.

14. 

    Step14:Unusual pound cake taste. Very refreshing and delicious.