Last time, I made an "orange-scented gold bar", haha! Yesterday, I ate two more oranges and marinated the orange peels all night, but it was not enough! Let's just make a casual snack for everyone to chew teeth, and we'll use this orange peel.
Orange peel, also known as "tangerine peel", has the effect of relieving cough, stopping asthma, resolving phlegm and smoothing qi. For the record, Da Chao Shao has never studied medicine and is not a doctor. He just writes so in his book. He is just chatting casually here! Anyway, if you want to go to Tongrentang to buy tangerine peel, you have to spend dozens of yuan to buy a pound. Once anything becomes traditional Chinese medicine, it will be expensive! We make it ourselves cheap and clean.
Don't look at orange peel, it's very useful. After marinating, you can cook or make snacks. Hundreds of years ago, Beijingers invented it and used it to make fruit ingredients. The green silk and red silk in Beijing snacks are made of orange peel. Put it in the snacks. It's beautiful and delicious, and it will stop coughing and wheezing, haha! I don't know whether I'm in charge or not, haha!
After chefs from Hong Kong and Guangdong process and marinate this thing, they can make it: fried shredded pork with dried orange peel, fried beef with dried orange peel, fried shredded chicken with dried orange peel, colorful fried shredded eel, colorful fried shredded snake, braised five-willow fish, dried orange peel beef, etc. You can also add some dried orange peel silk to specially enhance the flavor. Hey! There is no way to count it in detail here, there are just too many dishes! I can't count it.
Western food also uses it, such as orange-flavored biscuits, orange-flavored crispy balls, orange-flavored sweet sauces, and even wine making. Cointreau wine is brewed with orange peel. You can't do without this kind of wine, put some in the cake and it will smell delicious! Put some in pudding, gel, and mousse cake, and the flavor will be great! Even if you put some in the big gold bars made of a stir-fried spoon, the aroma was full of fragrance
tangerine peel coconut cake
By JazmynPurdy
Recipe Recommendations
- low-gluten flour 230 grams
- eggs 一枚50 grams
- light cream 160 grams
- coconut 60 grams
- powdered sugar 100 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for tangerine peel coconut cake
1
All ingredients.
2
Mix the cream and powdered sugar and beat well with an egg beater to form a white paste.
3
Put an egg into the batter.
4
Add the eggs and beat the cream, sugar and eggs with an egg beater.
5
After beating, add the shredded tangerine peel and mix well.
6
Sift the flour and custard powder into the paste through a flour sieve.
7
Use a rubber spatula to stir into dough.
8
The paste is very sticky, so you can scoop it evenly into the coconut paste with a small spoon.
9
Then rub it round with your hands and roll it on the coconut paste and place it on the baking sheet.
10
After doing it in turn, stack it neatly in the baking sheet. This ingredient can make 30 small cakes. I made 29 cakes. I may have miscalculated on hand, haha! After the plate next to it was roasted, I ate two more, and the fewer and fewer large stir-spoons I made.
11
Adjust the preheated oven to 170 degrees and bake for 20 minutes.tangerine peel coconut cake Make Tips
1. Do not add too much dried tangerine peel; 50 grams is sufficient for the amount of flour mentioned above.
2. The pickling method for dried tangerine peel was introduced in my previous post.
3. You can also modify this to make coconut balls using solid butter; do not add custard powder when making coconut balls, otherwise the dough will be too soft to form into balls.
4. When making small cookies, there is no need to press them down by hand, as the mixture is very soft and will naturally flatten into cookies during baking; pressing them by hand will actually look worse.