The pound cake is more oily and the taste is naturally greasy. But the orange-flavored pound cake with orange peel adds a lot of freshness. Of course, the problem of oily polysaccharides getting fatter is that you can only control your mouth.
The butter softens at room temperature and is evenly beaten with an electric egg beater. Add white sugar to the whitish, feathery shape. Add the egg liquid that was beaten well in advance. Sift in low powder and baking powder, mix well
After mixing well, add the candied orange peel sauce and put it into the mold which is coated with oil in advance.
The oven is preheated to 170 degrees, the middle layer, and the fire is up and down for 30 minutes. When baking for seven or eight minutes, remove the surface with a knife to make the crack more beautiful.
1. Butter must be soft enough. 2. Eggs should also be room temperature, mix well in advance, add to the butter in portions to avoid separation of oil and water.