Orange cupcakes
By VicentaLakin
It's been baked for so long, it's done a lot of things, it's the first time, it bites and it's amazing, and it tastes between the wind and the sponge, because orange skin and orange juice are fresh, and I don't know how to describe the cake, like a friend who likes to bake, it has to be tried, but only if I try。
Recipe Recommendations
- butter
- eggs of 2
- low-gluten flour 125g
- orange juice
- soft white sugar 75g
- oranges one
- salt appropriate amount
- milk fragrance
- baking
- an hour
- senior
Steps for Orange cupcakes
1
Orange surfaces are salted, smoothed and washed
2
The oranges are then immersed in fresh boiled open water for three minutes on one side and then immersed on the back for three minutes. [Some orange surfaces may wax, this can melt out.] Other Organiser
3
The orange skin is sharpened with a tool that avoids the bitter white part. [Orange skin only takes the red part of the orange, and do not remove the white part with a small knife.] Other Organiser
4
Use the original juice machine to extract the juice from the orange meat
5
Butter softens
6
Add all the sugar, use the electric omelet, and open the third set. Hit the butter, it's loose, it's light
7
Add egg fluid in fractions. If you add 15 grams of egg fluid, you'll have to open an egg-pumper, so it won't separate the oil
8
After all of this, the oil that's been released still seems to be expanding
9
Flour is sifted directly into butter and mixed to the point where no dry flour is visible
10
Join the orange skin. Keep rolling
11
Add half orange juice, evenly mixed, and keep the rest evenly mixed
12
Mixed even paste, pine in size, pouring the paste into a bouquet and cutting the bottom
13
Prepare the mold and put the cup in advance
14
The cake is squeezed into the cup, into the preheat oven, 190 degrees