Orange grape pound cake(xiang cheng pu tao pang dan gao )

Orange grape pound cake

Introduction:

"Pound cake, put enough diced orange peel and raisins, add orange peel Tixiang, orange juice zenrun, incomparably sweet and delicious. With a cup of green tea, it's perfect

Production steps:

Step 1: accurate weighing of various materials

Step 2: soak raisins in rum for more than 2 hours in advance and sugar orange peel in water for more than 2 hours;

Step 3: the soaked raisins and orange peel are dried with sterilized tea towel, and the wine and water soaked in raisins and orange peel are kept;

Step 4: take the same amount of water for soaking raisins and orange peel, mix them evenly, and leave them for brushing;

Step 5: one fresh orange, wash thoroughly and rinse with hot water;

Step 6: squeeze orange juice and take orange peel for reserve;

Step 7: sift the flour and baking powder and set aside;

Step 8: soften the butter at room temperature;

Step 9: put butter and sugar into a large bowl;

Step 10: use the electric egg beater to beat slowly until the color turns white and the texture is fluffy;

Step 11: add eggs in several times, one at a time, and then add the next one after evenly dispersing;

Step 12: beat until more fluffy, all the sugar melts and the texture is fine; (if you find that there is oil-water separation, you can add a little amount of flour and beat together)

Step 13: add the orange juice and mix well;

Step 14: add the sifted flour and baking powder;

Step 15: change the scraper, cut and mix evenly;

Step 16: add raisins, sugar orange peel and orange peel crumbs;

Step 17: cut and mix evenly to make cake batter;

Step 18: apply a layer of melted butter on the mold (except the weight);

Step 19: put the cake batter into the mold (the paper film does not need to be smeared with oil), 8 points full;

Step 20: preheat the oven 180 degrees, put in the cake and test for 15 minutes;

Step 21: take it out after 5 minutes, use a sharp blade to draw a knife from the middle (this step can be omitted, even without a knife), send it into the oven again, and bake it for 20 to 25 minutes until it is ripe. Try to ripen with bamboo stick - insert bamboo stick and pull it out, then bring out the batter without stickiness.)

Step 22: demould the cake while it's hot. Brush the liquid on the surface and side of the cake continuously. You can brush more.

Step 23: after the cake is completely cooled, it will taste the best after 2 or 3 days of cold storage——

Materials required:

Low gluten flour: 150g

Salt free butter: 150g

Fine granulated sugar: 120g

Eggs: 3 (about 150g)

Raisins: 100g

Candied orange peel: 100g

Orange peel: 1 quantity

Fresh orange juice: half quantity

Baking powder: 1 / 2 teaspoon

Rum: moderate

Water: moderate

Note: if you have confidence in whipping butter, baking powder may not be used.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cheng Pu Tao Pang Dan Gao