Orange pound cake
By VicentaLakin
Especially orange cakes, and this buys oranges that are so full of water. Make it into a pound cake, and everyone knows it's better to freeze it for three days and eat it when it comes back, but my family can't wait and eat it right away。
Recipe Recommendations
- butter 80 grams
- soft white sugar 80 grams
- oranges one
- low-gluten flour 100 grams
- eggs of 2
- baking powder 2 grams
- salt 2 grams
Steps for Orange pound cake
1
First, the orange is washed, and the skin of an orange is polished with a leather scrub. "Orange skin only takes the orange red part, and don't take the white part out with a small knife."
2
Orange juice, squeezed out of the juice with your hands, squeezed out 20 grams of orange juice, put in a little orange meat reserve。
3
The materials are ready to put together room temperature softened butter and fine sugar, salt, orange juicy orange crumbs together, powder together, and not like powdered powder, which can help make the cake softer。
4
Butter with fine sugar and salt, with a small mid-speed electric omelet, and light white。
5
The egg fluid that returned to the room warmed up three times in a row and hit the butter tarp white, about twice the size。
6
Add orange juice and orange crumbs to your hair
7
The powder is sifted and evenly mixed with a razor。
8
Invert the mold and form the lower sides with a small spoon. The oven is preheated at 180°C, mid-down floor, baked for about 40 minutes, and the toothpicks are pulled out without cake crumbs. The top usually cracks when it's about 10 minutes baked, and if the cracks are not ideal, you can scratch them with a knife. When it's baked, it cools for a minute or two, until natural cooling and sealing for about three days is better。Orange pound cake Make Tips
Eggs are better with constant temperature, such as egg fluid, which, if refrigerated, can easily separate butter from butter。