Orange cocoa cake
By VicentaLakin
The sweet oranges made in winter can be eaten after months of impregnation, making a couple of orange cakes to serve as snacks, and eating between two meals a day. I put some cocoa powder on it. It smells better. But honestly, I think it's better to choose between orange peel and cocoa powder. But, very soon, the cake was taken, and as soon as it came to the table, it was taken away. After all, there's been some days when we haven't made cake, and there's a lot going on。
Recipe Recommendations
- eggs of 2
- butter 65 grams
- low-gluten flour 80 grams
- cocoa powder 20 grams
- fine sugar 50 grams
- vanilla extract few drops of
- rum 8ml
- candied orange peel 50 grams
- powdered sugar 60 grams
- fresh lemon juice 20ml
- sweet and sour
- baking
- an hour
- ordinary
Steps for Orange cocoa cake
1
Cake materials are ready; butter is removed early from the fridge, slices are heavy and room temperature is softened; vanilla and rum are not necessary, and there will be unique flavors, which will be much less。
2
First, the low-banded flour and the cocoa powder are evenly mixed; the sugar-coated orange peel is wired; and the sugar-coated orange peel is: the salt is washed clean, the internal white membranes are removed, large blocks are cut, in small pots are sanctified with white sugar or ice sugar, and the more windy the more。
3
Butter is in the egg basin, and it is swiped with its hands to a smooth slide, adding 30 grams of fine sugar and evenly shattering。
4
Protein yolk is separated, the protein is placed in an oil-free and water-free basin and the yolk falls directly into the butter paste; in order for the butter paste to breathe quickly into the yolk, the yolk can be inserted into the bowl and then into the butter paste。
5
Add vanilla, rum, evenly; stand aside。
6
The protein is distributed at a medium speed with an electro-plug, and 20 grams of fine sugar is poured into it at once, until the protein is purified with fine textures, it is lifted and the protein paste has a small variant or a small straight angle, at which point the oven begins to preheat 180 degrees。
7
Half the protein is taken into the yolk paste, evenly mixed。
8
Half of the flour mixture is sifted into the egg paste and evenly mixed with a razor。
9
Put the mixed cocoa flour back into the remaining protein pans, evenly mixed with a razor。
10
The remaining flour mixture is sifted into the paste, fully evened with a razor; the flour added to the cocoa flour is heavy and very easy to melt when mixed, so it has to move quickly。
11
Put sugared orange peels into cocoa flour, evenly mixed。
12
Scratching the cake with a small spoon into a simulator, and scrambling the cake with cold water。
13
Delivery to the lower and middle of the preheated oven, up and down, 180 degrees, 15 minutes; adjustment of temperature and time to the actual conditions of use of the oven。
14
Squawk a couple of times after coming out of the oven, defibrillated, then eaten。
15
I'd like to make some more saloon syrup for the cake: fresh lemonade and powdered sugar。
16
The two are mixed into a slightly white thick syrup, either on the face of a dried cake or on the stomach。
17
Orange-skin cocoa cake, sour and sweet, deliciousOrange cocoa cake Make Tips
One, homemade oranges can be replaced by sugared oranges; cocoa powder can also be replaced by the same amount of low-weather flour; two, decorated lemon syrup is not necessary, only to increase the sour sweetness and to increase the flavor for thicker cocoa cakes; three, cake paste is not limited to such a frame, either by baking with a cup of paper or by larger moulds; and the temperature and timing of bakery is adjusted to the ovens and moulds used。