Orange pound cake
By VicentaLakin
Orange skin contains orange luminous components that soften the veins, deflate the fat, have a bitter and warm taste and can stop coughing. The orange pound cake, often used in the western dots, is fresh sugar-coated orange skin added to the classic pound cake, which has dramatically increased the taste of previously delicious cakes, adding silk to the flavoured pound cakes and making them taste fresh
Recipe Recommendations
- low-gluten flour 75 grams
- candied orange peel 30 grams
- butter 100 grams
- almond powder 40 grams
- powdered sugar 65 grams
- eggs of 2
- baking powder 1.5 grams
Steps for Orange pound cake
1
The molds are covered in thin, soft butter, sift on the top, slit off the extra powder, freeze the spare
2
Cut the butter into small blocks and soften the room temperature。3
Adding sugar powder in fractions of the time, electrically hitting the egg till the hair is white and the size becomes large。
4
Pair the eggs, insert them in the butter, level them。
5
Sift low powder, almond powder, and mix it into powderless powder。
6
The sugared orange skin is mixed with the paste。
7
Down into the mold, about eight points full。
8
The oven is preheated at 170 degrees and 25-30 minutes of roasting with bamboo stickers into the cake check is fine。
9
It's 10 minutes cold。