Chinese Food
Orange pound cake
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Pound cake originated in Europe in the 18th century. It has a long history. Pound cake's name comes from the fact that there are only four equal ingredients: a pound of sugar, a pound of flour, an egg and a pound of butter. Because of the high content of oil, it is also called heavy oil cake. With the passage of time, people tend to have light taste, so the fat ratio of pound cake has gradually changed. Today's pound cake I made. With orange peels and fresh orange juice, it eases the greasiness of pound cake with high oil and sugar. It tastes smaller and fresher. It's delicious without oil return.
Cooking ingredients
Cooking Steps
Step1:All materials are ready. Cut butter into small pieces and place them at room temperature before us
Step2:Sift the sugar and salt. Add to the butter.
Step3:Medium speed until butter turns whit
Step4:Add a small amount of egg liquid to the butter several times and beat. Mix well each time before putting the egg liquid.
Step5:Low gluten flour and baking powder mixed and sifte
Step6:Cut and mix with scrape
Step7:Wash the orange. Wipe the orange peel into orange scurf. Do not rub the white part. The taste will be bitter. Pour in the batter.
Step8:Add the orange juice. Mix the batter.
Step9:Put the batter into the flower mounting bag. Squeeze it into the pound cake mold.
Step10:Put it in the oven that has been preheated in advance. 170 ℃ for about 35 minutes. Color the surface.
Step11:It's better to put the demoulding on the airing rack for cooling after it's out of the oven. The pound cake is usually better to put on for three days. But my mini one is also delicious right away.
Step12:A small one. The burden is not heavy.
Step13:Orange cake. About?
Cooking tips:There are skills in making delicious dishes.
