The traditional pound cake is so daunting because of the heavy oil and high sugar. However, in the winter, the body will involuntarily miss some high-calorie foods. Then you will change the trick, try and adjust the match that matches your taste buds. Strictly speaking, this cake has been far from the ratio of the pound cake itself. The reason why I am still in this category is that it is like a stone after baking, and it needs to be oiled to show its taste. At this point, it still has the temperament of pound cake, hahahaha ~ ~
Prepare the raw materials. The candied orange peel was made the night before. After the orange is rubbed with salt, the outermost skin is taken, and the inner layer of white is scraped as clean as possible. Cut the shreds with a small amount of boiling water for five minutes. Pour off the water, add sugar and mix well. Change the small Ding before use. I am doing it for five-year-olds today, so I cut it very small. If I am an adult, it can be rough. Orange dandruff is the skin of the orange that is gently scraped with a plane. It is very small. The remaining oranges are all two, and the orange juice is squeezed out.
The butter and the powdered sugar are sent to the mixed sugar-free granules at high speed with an electric egg beater.
Eggs are added multiple times, each time you must ensure that the eggs are completely absorbed and then added to the next time. Otherwise, it is easy to cause water and oil to separate and affect the taste of the finished cake. I have divided it eight times.
This is how the eggs are all added. The butter egg paste is bright and looks clean and free of separation.
Add the candied orange peel, orange dander and orange juice and continue to mix.
This is a good mix and looks grainy, which is caused by orange peel particles.
A mixture of low-gluten flour, almond powder and baking powder was sieved through a sieve. Almond powder may be difficult to screen due to moisture. It can be baked in the oven for 5-6 minutes, or a sieve with a smaller mesh.
Mix the powder with the butter paste by scraper cutting, that is, cut the blade from the angle of two points with the right hand and cut it out from the angle of eight points. Turn the basin counterclockwise at the same time with your left hand. The mixed batter is shown in the figure.
Put the batter in a flower bag and squeeze into the Savarin six-silver mold. The amount of formula is exactly 12. Into the middle of the oven, baked at 170 degrees for 30 minutes.
The baking is completed and the mold is released. After cooling, seal the refrigerator for 3 days, wait for it to return to the oil, then make a cup of black tea and eat it~~
The butter brand used today is Meggle, a pure animal unsalted butter from Germany on the edge of the Alps. When you send butter, you can smell a pure aroma. When baking, the butter molecules collide with the orange juice, and the house is full of sweet butter. I feel that this butter is very suitable for pound cakes or biscuits.
When the room temperature is low in winter, if the butter is hard and difficult to beat, you can take the eggbath in a hot water bath. I am lazy, I use a silicone pot to send butter, I feel hard, even the pot is placed in the microwave, the fire is about 15 转. I don’t usually tell anyone about this secret, hahahaha~~