Blood orange cake
By VicentaLakin
BLOOD ORANGES ARE ORANGE VARIANTS, SMALLER THAN ORANGES. BLOOD ORANGES HAVE SMOOTH SKINS, COLOURS RED OR YELLOW. DUE TO THE PRESENCE OF A COLORED INGREDIENT IN THE BLOOD ORANGE, THE FRUIT AND MEAT ARE RED. BLOOD ORANGE IS RICH IN VITAMIN C, WHICH PROMOTES METABOLISM, THE PREVENTION OF ANAEMIA, BEAUTY PIGMENTATION, ETC., AND IS THEREFORE BEST FED. BUT THE COLOR OF THE BLOOD ORANGE AND THE PERFECT FORM OF THE FRUIT, WHICH IS IN THE CAKE, NOT ONLY ADDS ORANGE INCENSE, BUT ALSO MAKES ORDINARY CAKES A LOT MORE COLORFUL. THIS IS A GOOD PLACE FOR OLD PEOPLE AND CHILDREN TO EAT, LOW OIL AND LOW SUGAR。
Recipe Recommendations
- low-gluten flour 60 grams
- Xiaocuner local eggs of 3
- corn oil 30 grams
- white sugar 30 grams
- Blood orange slices 6 tablets
- lime zest 5 grams
Steps for Blood orange cake
1
Take two blood oranges and wash the skin with brushes and water
2
Take the slices according to the size of the mold, about 3 mm thick
3
Put the orange slices in the cooling pot, and the little fire boils for five minutes, so that the smell of the orange skin can be removed and the orange slice made soft
4
When the oranges are cooled, you use the kitchen paper to suck out the excess water and lay the oranges at the bottom of the mold
5
The cake material is ready. Orange skin removes the white meat from the inner layer and cuts into thin pieces
6
Three eggs in the bowl, with sugar; each egg weighs about 43 grams
7
A mid-speed egg-pumper can turn the egg fluid into light color, with a significant increase in size, a clear pattern of the egg fluid, and a toothpick can stand
8
Sift the cake powder into the egg paste and even the flour with the egg paste by flipping from the bottom up; the oven starts preheating at 130 degrees
9
Spread the orange pellets evenly into the paste, then flip them
10
Pour corn oil down the wall. Medium
11
It's evenly mixed with the paste in the form of a thin, smooth cake
12
Sponge-cakes in orange-painted molds, which can be filled because they're sponge cakes, and when they rise, they fall back
13
In the middle of the preheat oven, 130 degrees, up and down, about 20 minutes
14
When you're out of the oven, you hit twice, and then you're out of shape
15
Looks beautiful
16
Good afternoon tea
17
Gold and YellowBlood orange cake Make Tips
The size of the eggs is small and the weight of the shells is only about 43 grams; if the eggs are used, the two are close to it; the cakes do not have milk on this side, so they have the taste of old chicken cakes, which can be appropriately added to the milk of 20-30 grams if they are to be more nuanced and wet; the orange slices must be cooked and dried up, so that they are not dirty and can be adapted to the cake suit; and the time and temperature of the bakery, depending on the size of the cake and the situation in the home oven。