Chinese Food
Orange dingpound cake
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Turn out a bag of orange peel dice that has been put for a long time. On the principle of no waste, it is used in the pound cake that is very suitable for this season. The taste is super good ~ ~ material cake body butter 125g. Sugar powder 125g. Egg 150g. Low gluten flour 100g. Corn starch 100g. Milk 35g. Baking powder 3G. Salt a small pinch. Orange peel 50g. Rum 10ml syrup fine sugar 15g. Water 25g. Lemon juice 15ml. Junduligo 10ml
Cooking ingredients
Cooking Steps
Step1:Put the orange peel into a bowl. Add 10ml of rum. Mix well and soak for half an hou
Step2:Butter softened at room temperature and sugar adde
Step3:Mix by hand until approximately unifor
Step4:Then turn on the electric egg beater to stir until the color is lighter and the volume is expanded
Step5:Add egg liquid in batche
Step6:Stir evenl
Step7:Add some vanilla essenc
Step8:Continue to stir evenl
Step9:Sift in a mixture of low gluten flour, cornstarch, baking powder and sal
Step10:Mix evenl
Step11:Add mil
Step12:Continue mixing evenl
Step13:Add the orange pee
Step14:Mix wel
Step15:Pour the mixed cake paste into the mold. Press slightly to make the cake paste in the mold appear the state of high concave edge
Step16:Feed the mold into the middle and lower layers of the preheated oven. 180 ° for about 40 minute
Step17:Heating for about 20 minutes. The surface of the cake has hardened and colored. Quickly draw a line with a spatul
Step18:Demoulding for standby after being put out of the furnace and slightly coole
Step19:Next, make syrup - pour the sugar and water into a small pot. Heat to boiling over low heat and turn off the heat
Step20:Add lemon juic
Step21:Add junduliqiao wine. Mix wel
Step22:Then brush syrup evenly on the surface of the cake until it's warm. Wrap it with cling film, refrigerate it overnight and slice it
Step23:Finished product drawin
Step24:Finished product drawin
Step25:Finished product drawin
Step26:Finished product drawin
Step27:Finished product drawin
Cooking tips:1. Mix the butter and sugar powder manually before turning on the electric mode to avoid the sugar powder flying; 2. When adding the egg liquid, you need to pay attention to adding it in several times, and each time you need to add the next time after the egg liquid is fully integrated; 3. The temperature time required for baking needs to be adjusted according to the actual situation of your oven; there are skills for making delicious dishes.
