Shiranui Mandarin Pound Cake
Overview
Shiranui mandarin orange, the pulp is sweet and juicy, very fresh. Squeeze the juice from its pulp and add the crumbs of the peel to make this pound cake. When baked, the room will be filled with fragrance. The finished product is light and moist, and has a natural and sweet taste that cannot be compared with additives such as orange flavor. . From the perspective of health and taste, the amount of butter and sugar has been reduced where appropriate, resulting in a sweeter taste.
Tags
Ingredients
Steps
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Cut the butter into small pieces and soften at room temperature. Preheat the oven to 180 degrees for 15 minutes. Wash the Shiranui mandarin oranges, remove the orange zest, and squeeze out the orange juice. Take 10 grams of orange juice and a small spoonful of orange zest and set aside.
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Add sugar to the butter and beat with an electric mixer until it swells in volume and becomes lighter in color.
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Add the beaten egg liquid several times and beat with a whisk until completely combined and there is no separation of water and oil.
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Add the sifted low-gluten flour and aluminum-free baking powder mixture, zest and juice and mix well. You can add baking powder or not.
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Finally, I beat it again with a whisk at low speed to make it more even and fine.
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Use a spatula to pour into the mold, smooth it out, place it in the middle of the oven, and bake at 160 degrees for about 30 minutes. The specific amount should be increased or decreased according to the size of the mold. I put the remaining batter into a shell madeleine mold and put it in the oven halfway through baking in the large mold, so that it can be baked together just right.
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After taking it out of the oven, turn it upside down and unmold it, then pour a little chocolate and roasted pistachios on it with a spoon.
