Orange pound cake
By VicentaLakin
The pound cake originated in 18th century Europe and has a long history. The name of the pound cake comes from four equals, one pound of sugar, one pound of flour, one pound of eggs and one pound of butter. It's called a heavy-oil cake because it's high. The fatty ratio of pound cakes has gradually changed, as people tend to be light at any time. The pound cake I've made today, with orange pelt and fresh orange juice, has eased the greasyness of the pound cake, which is oily and sugary, tastes even more fresh, and uses the six-silt of Fernand snow, the little one, which is delicious without returning oil。
Recipe Recommendations
- butter 80 grams
- low-gluten flour 100 grams
- orange juice 25 grams
- salt 1 gram
- eggs of 2
- powdered sugar 60 grams
- orange peel 20 grams
- baking powder 2 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Orange pound cake
1
All materials are ready. Butter-cut small room temperature will be used
2
Sugar powder and salt are sifted and added to butter。
3
It's going to be all right
4
Egg fluids are added in small quantities to the butter for distribution, and are then evenly mixed each time。
5
It's a combination of low-banded flour and powdered powder
6
Slice it with a razor
7
Oranges are washed, skins are polished into orange crumbs, not in the white part, and the taste is bitter, and the face is covered。
8
Add orange juice, mix good noodles。
9
Put the pasta in the bag and squeeze it into a pound cake mold。
10
Put it in a pre-heated oven, about 170 degrees 35 minutes, and it'll just be colored。
11
When you're out of the oven, it cools on the hanger, and the pound cakes are usually better for three days, but I'm a fan, and it's delicious。
12
A little one, too。
13
Orange pound cake, about