Chinese Food
Fresh orange pound cake
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This orange cake. I just finished it yesterday. I was urged by several people to send it. After taking the picture in the morning, I will directly share it with my colleagues. All my friends give thumbs up and say it's delicious. Ha ha. I've contributed again. The cake is delicious. Of course, it can't be separated from good raw materials. This time, it's Chu orange, which has been heard for a long time. The pulp is still very full. Bite it down. It's really sweet. It's straight on... And it's a lot of water. Just squeeze it out and more than n orange juice will flow out. In order to make the best use of everything. After eating one, I took another one to make this cake. Because the orange peel is very thin and smooth, a lot of dandruff is added in, which makes the cake full of orange flavor.
Cooking ingredients
Cooking Steps
Step1:After the appearance of the orange is cleaned, use the garlic wiping function in the peeler to wipe out the orange peel for standby.
Step2:Take a little butter. Brush the inside of the mold. Then put it in the refrigerator for cold storage.
Step3:Pour the sugar and water in the syrup into the pot and mix them. Then put the orange slices in the pot. Boil for 78 minutes or so. Put them aside and cool them.
Step4:After the butter and cream are mixed, put them in the milk pot and heat them up in wate
Step5:To a fully melted state. Then set aside.
Step6:Put two eggs into a bowl. Then add in the sugar. Mix with the beater a little.
Step7:After that, heat the egg liquid for a while in water. Let the sugar in the egg melt. The temperature is a little warm. Don't heat it up here, or the egg will solidify.
Step8:Take the bowl out. Then use the electric egg whisk to deliver it at high speed. The egg white turns into a fine foam state.
Step9:Pour in the orange peel just made. Then pour in the fresh orange juice. Mix well with the scraper.
Step10:Take 1 / 4 of the egg liquid and pour it into the butter cream just melted. Mix well.
Step11:Then pour the mixture of egg and butter back into the remaining 3 / 4 of the egg. Mix well with a spatula.
Step12:Then sift in low gluten powder, almond powder, baking powder and sal
Step13:Use a scraper to cut and mix until there is no dry powder.
Step14:Take out the refrigerated cake mold. Sprinkle some low gluten powder into it and shake it out. In this way, the inner wall will be pasted with powder to prevent sticking.
Step15:Take three orange slices of proper size from the orange syrup just prepared. Put them in the bottom of the mold.
Step16:Pour the batter from the top. My weight is about 1 / 2 of the height of the mold.
Step17:After that, preheat the oven for 160 degrees. Put it in the middle layer. Bake it for about 40 minutes.
Step18:Let it cool a little after it's out of the oven. Then it can be demoulded.
Step19:Because there are orange chips at the bottom, be careful when demoulding.
Step20:After demoulding, brush the surface with orange syrup wate
Step21:When it's dry, you can slice it.
Cooking tips:If you don't have Chu orange, you can do it with other oranges. But because different kinds of oranges have different sweetness. Chu orange is very sweet. So I add less sugar. You can add it according to your own situation. 2. I grind the almond powder by myself. If you don't have or don't want to add it, please change the almond powder into the same amount of low gluten powder. 3. About modeling. I used the method of turning the cake. I put the fruit slices on the bottom to bake. When I took them out, the bottom is the front of the cake. If you don't want to bother, just bake it and slice it. The surface of this cake will crack. If you want it to crack well, when you bake it for 20 minutes, you can take out the cake and use a knife to make a quick cut in the middle of the cake surface. Then the cake will crack evenly and look good. 4. Orange slices decorated on the surface. It can be cut a little thicker. In this way, when boiling syrup, the pulp in the center of the orange slices will not be scattered. Mine is
