Sicilian orange cake & cheese cream(xi xi li cheng zi dan gao zhi shi nai you shuang )

Sicilian orange cake & cheese cream

Introduction:

"The recipe of this cake first came from Daisy's Sina blog. This cake was once very popular, and most of the people who made it were full of praise. I've been collecting it for a long time, but I haven't made it by hand. I feel that there is too much butter and I'm burdened by eating it. This time, because of the welfare of Sohu we media people, they got Chu orange's taste experience. Looking at such a good orange, they had the desire to make Sicilian orange cake with Chu orange. Thanks to the cooperation of Sohu we media and I buy, I have the opportunity to practice my favorite Sicilian orange cake. In fact, this cake will not be greasy at all. You can't stop eating it. The smell of orange and cream echo each other, making you feel happy every time you eat it! This cake is a little like a pound cake. It's very simple and convenient. Because add orange peel, in the baking process, you can smell the rich orange flavor. It's very rare that only the ingredients can play this role! Because add orange peel and orange juice and taste very fresh, even butter cake, it doesn't look greasy. Sicilian orange cake, different from Qifeng and sponge cake, looks like a pound cake and tastes closer. After adding orange juice, it is not as sweet and greasy as before. Every bite you eat can feel the softness and sweetness of the Sicilian orange cake

Production steps:

Step 1: two inspirational oranges

Step 2: wash and dry the oranges with fine salt

Step 3: rub out orange peel crumbs, as long as a layer of yellow skin, do not expose the white place, the white place bitter affect the taste

Step 4: cut in half, you can see that the skin is thin and juicy, and the meat is delicate

Step 5: squeeze out the orange juice

Step 6: mix flour and salt together

Step 7: put it in the sieve and stir well with chopsticks

Step 8: put the mold into the paper holder and preheat the oven for 190 degrees

Step 9: soften the butter thoroughly

Step 10: mix with sugar three times

Step 11: the color becomes white and the volume becomes larger

Step 12: add the eggs in several times, continue to beat, fully beat well, and then add the next time, continue to add all the eggs in this way

Step 13: in good condition, the organization is fine and glossy, and the expansion is more than twice.

Step 14: sift the powder directly into the container

Step 15: mix well with silica gel knife, dry powder can not be seen

Step 16: add orange juice and stir well

Step 17: add orange peel and stir evenly with a rubber scraper

Step 18: add rum and stir well

Step 19: load the paste into the decoration bag

Step 20: cut into the mold 7-8 full, uneven does not matter, into the oven on the flat, do not need to level

Step 21: feed into the preheated oven for about 20-25 minutes

Step 22: if the color is golden, you can get it out of the oven, or prick it with a toothpick. If there is no adhesive, it means it is ripe.

Step 23: cool the cake on the baking net

Step 24: make cheese cream: cream cheese 210g Anjia salt free butter 150g powdered sugar 45g fresh lemon juice a few drops of butter cut into small pieces to soften

Step 25: add sugar powder at one time

Step 26: until the color turns white

Step 27: add softened cream cheese

Step 28: continue to beat until even

Step 29: squeeze in a few drops of fresh lemon juice and beat it a few times

Step 30: put the flower mouth into the flower mounting bag, and then put the beaten cheese cream into the flower mounting bag

Step 31: circle the baked cake

Step 32: decorate the rose with sugar in advance

Materials required:

Salt free butter: 250g

Low gluten flour: 250g

Eggs: 4

Fine granulated sugar: 170g

Baking powder: 3 G

Salt: 1g

Fresh orange juice: 75ml

Rum: 10ml

Orange dander: 2 oranges

Cream cheese: 210g

Powdered sugar: 45g

Fresh lemon juice: a few drops

Note: 1, on the basis of the original formula reduced 80 grams of sugar, no effect on the taste of the finished product, very moist, soft, sweetness is just right. 2, do not like to add wine, you can add orange juice. 3. Butter must be softened in place, with a light hand is a nest, only this kind of butter is good to send, will not collapse everywhere. 4. Don't be scared by the 250 grams of butter in the prescription. I was scared before and I didn't do it. I'm afraid I'll have a heavy burden. In fact, after doing it, I realized that the strong milk flavor of butter can really bring us a good mood and bring you a sense of happiness. Only when we enjoy the delicious food with gratitude, our happiness index will soar!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xi Xi Li Cheng Zi Dan Gao Zhi Shi Nai You Shuang