I wanted to do @Pan Xiaoyue's orange savory cream, but the stock of whipped cream is not enough. I can only change myself to the simple and simple recipe of the light cream Si Kang (original party see https://www.xiachufang.com/recipe/87253/), adding orange dander on the basis of the original side. Very tasty. I have done a lot this time, and I recommend reducing the amount by half when doing it normally.
Wash the two oranges and grind the thin yellow peel on the surface with a fine-grained grater. Do not rub it into a white place (it will be bitter). Add 60g white sugar and mix well to make candied orange dander. Leave it aside.
Pour flour, salt, sugar, and baking powder into a pot. Stir well with chopsticks.
When 120g of butter is taken out of the freezer, it can be placed at room temperature for two or three minutes, and it can be cut. Cut into small pieces and put them into the prepared mixed powder.
Mix the mixture of butter and powder, smash it into crumbs. In fact, it is even, and I can't feel the butter in the block. Then add the candied orange dander to the basin, pour 175g of whipped cream and score two eggs.
Mix well with a spatula (previously too sticky, can be used by hand after mixing). After mixing, put the dough on the chopped flour board and knead it into 2CM thick slices. Use a mold to cut into a circular shape (other shapes are also ok, directly cut with a knife is also ok). Put in the baking tray and brush the egg yolk on the surface.
The oven is preheated to 190 degrees, placed in the middle layer and baked for about 20 minutes.