Zero pound cake: Sicilian orange cake

Zero pound cake: Sicilian orange cake

Introduction:

"I made a super mini cake, one by one. I didn't expect that the twelve cake models were so small when I bought them. The super mini version of the baked cake needs a new mold. The taste is really good. With the fresh orange juice and orange peel, the baked cake is very fragrant. "

Production steps:

Step 1: weighed raw material drawing

Step 2: after the butter softens, the powdered sugar is divided into three times, the color turns white and the volume becomes larger

Step 3: add the eggs in three times to continue to beat, fully beat well, and then add another one to beat three eggs in a row. This is very important, otherwise oil-water separation is not easy to occur

Step 4: add the sifted powder and beat evenly with medium speed

Step 5: add orange juice and beat well. Add wine, salt and baking powder and beat well. Stir in the orange peel with a squeegee

Step 6: preheat the oven 190 degrees, put the batter into the flower mounting bag, squeeze it into the mold for 7-8 minutes, it doesn't matter if it's uneven, it's flat after entering the oven, don't shake it

Step 7: complete

Materials required:

Butter: 200g

Young granulated sugar: 150g

Low gluten powder: 200g

Eggs: 3

Baking powder: 1 / 2tsp

Salt: a handful

Fresh orange juice: 75ml

Rum: Rum

Orange peel: 1 tablespoon

Note: dgbird tips: 1: clean and dry the oranges, rub out the orange peel and squeeze out the orange juice. 2: soak the flour, beat the powder and salt, sift them together, and put them into the paper holder

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Fruity