Recipes tagged "Orange zest"
42 recipes found
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Cranberry Muffins
After Thanksgiving, there were some cranberries left at home, and the jam was not as good as the turkey. Come to think of it, I might as well make a muffin. It has a unique flavor.
Baking children -
Orange Chiffon
Recently, I have made a lot of desserts using oranges, not only because it is the season of oranges, but more importantly, adding oranges to any pastry will enhance the color, flavor and flavor of the pastry. I can't resist the temptation of oranges.
Baking cake -
Kuaishou Orange Waffles
When I saw the steamed orange sponge cake, I immediately thought of the waffle machine. The batter of the orange sponge cake was poured into the waffle machine, and the fragrant sponge cake turned into waffles, with an extra baking aroma
Staple food Breakfast -
Blood orange cake
Blood oranges are a variety of oranges that are smaller than oranges. Blood oranges have smooth skin and are red or yellow in color. The pulp of blood oranges is red due to the presence of anthocyanins, a component in blood oranges. Blood oranges are rich in vitamin C, which can promote metabolism, prevent anemia, and beautify the skin. Therefore, it is best to eat them raw. However, the color of the blood orange and the perfect shape of the pulp, when placed in the cake, not only increase the orange flavor, but also improve the appearance of the ordinary cake a lot. This recipe is very suitable for the elderly and children, and is low in oil and sugar.
Baking Little fresh -
Assorted nut mooncakes
Time flies so fast, and it’s Mid-Autumn Festival again in a blink of an eye. Although most people don’t like to eat sweets now, the tradition cannot be discarded. Mooncakes are still made. This year’s mooncakes are filled with assorted fillings. You can put whatever you want. The content is very rich and the taste is very good, especially the orange zest inside. The full orange flavor makes the mooncakes more delicious.
Snacks Mid-Autumn Festival -
Orange chiffon cake
Learn how to cook Orange chiffon cake with Baking and children.
Baking children -
Lemon hand-pulled bread
This bread is layered, golden and soft, and has a rich aroma. When baked, the aroma of lemon is fragrant, filling the kitchen, and it tastes even more refreshing. Because there is whipped cream on the outside, the whole thing looks exactly like a cake, and the internal structure is also very similar to a cake. Whether it is a cake or a bread, it is certain that this is a delicious snack that you can't stop eating.
Baking children -
Dry roasted tenderloin
The so-called dry roasting actually uses powdery seasonings that contain no moisture at all: brown sugar, ginger powder, coriander, black pepper, chili powder, etc. to marinate the tenderloin for several hours. The tenderloin is wrapped in a fragrant sugar sauce, roasted in the oven, and then topped with the marinade sauce. The aroma is elegant and the meat is pink and tender. It can be served as a cold dish or rolled into pancakes like me.
Hot dishes Home cooking -
Swedish rye bread
This rye bread uses licorice-flavored anise and cumin, as well as orange peel and a hint of cardamom, so we can totally think of it as a bread version of ouzo. Today, nutritionists have proven that orange peels, licorice-flavored spices, and bitter foods are good for digestion, and many traditional cultures have recognized this for centuries. This bread is made from a mixture of natural sourdough starter and artificial yeast, so it has a richer flavor than those left solely with artificial yeast. The lactic acid produced by fermentation not only digests the flour in advance to a certain extent, but also makes the bread taste better and have a longer shelf life. That anise powder has always made people feel confused. I don’t know what kind of plant it corresponds to, and I haven’t been able to find this spice product. In the end I had to omit it. On the eve of making bread, I reluctantly searched Taobao. I still didn’t see anyone selling anise powder, but I found that under some pictures of plants, the names of anise and goosefoot were listed side by side. Although it is still impossible to connect the goosefoot with a specific plant image, the name is much more familiar than anise. There was no dried orange peel, so I found a piece of dried orange peel instead. I was worried that the taste of orange peel would be different from orange peel, so I added some orange zest. Besides, it didn’t say it was dried orange peel. If it was a whole piece of orange peel, it should be removed after cooking, right? I didn't find the answer to this, so I just took it upon myself to throw away the boiled orange peel. Stir all the ingredients into a ball, knead for only 4 minutes, and still be able to pull out the film, which seems a bit difficult. After you can barely pull out the dough, stop quickly, because the entire kneading process needs to be completed within 6 minutes. Do not over knead the dough, otherwise the rye dough will be very sticky. I was thinking about whether to use a toast box to make the bread into the shape of a sandwich bread, but suddenly I discovered that most breads are cut before baking, and breads cut before final proofing (such as Swedish rye bread) are different in appearance. During the expansion process, the Swedish rye bread's incisions are filled in, causing them to expand outward. As it bakes, the cut appears to have healed, which makes the crust a different color from the cut. With just two lines, I immediately changed my mind. The bread is shaped into shuttles, cut, fermented, then brushed with egg wash and baked. The opening of the incision was completely flattened, leaving only a few holes. The crust of the bread couldn't hold its strength and was somewhat torn. The whole shape is like a jagged rock, but the egg liquid makes it glow, which makes it look really strange. . . .
Baking Breakfast -
Naturally leavened Greek religious holiday bread
The Greek religious festival bread in "The Apprentice Baker" can use either a fermented starter or a Polish starter. When there was no natural yeast, Polish starter was naturally used. Now that I have a fermented starter, I can’t help but turn it out again and perform it again with a fermented starter. This festive bread is full of rich spices and fruity flavor. I have always liked it. When using Polish starter, I rolled it into a ball. Now I want to change the shape, but I can't think of any easy way. Finally, I had an idea and simply divided a few small balls and put them into the cake mold to let them grow into deep and thick flowers. It seems to work well too. . . . .
Baking Allspice powder -
Manhattan cheesecake
For cheese lovers, only heavy cheesecake can be considered satisfying. This heavy cheese without flour formula has a rich and smooth texture that melts in your mouth. It is paired with a thin golden shell and mixed with the fragrance of fresh lemon peel. It will be unforgettable and addictive once you take one bite. Friends who like it may wish to try it, the operation is also very simple!
Baking children -
Natural yeast Christopher
One of the Greek religious holidays. I once made an artificial yeast version, and now I’m recreating it using natural yeast. At that time, there were no walnuts, so I had to use pumpkin seeds instead. Now that walnuts are available, I just want to make a complete version. According to the original recipe, divide the dough into three parts: 1/3 small dough + 2/3 large dough. When shaping, I felt that 1/3 of the small dough was a bit insufficient. It was a bit too thin when rolled into strips. When the two ends were separated and rolled up, it seemed a bit too thin. Make it again, make your own decision, divide it into 2/5 small dough + 3/5 large dough. The final shape looks quite satisfactory. There is no suspense. The bread exudes a strong aroma of spices, mixed with dried fruits and walnuts, and tastes particularly delicious.
Baking Breakfast -
Sicilian Orange Cake
This Sicilian orange cake actually adds orange juice and orange zest to the pound cake, making the originally greasy pound cake refreshing and fruity. Compared with the original or chocolate flavored pound cake, this is the most delicious pound cake. This is also my family’s favorite winter energy snack——
Baking children -
Naturally leavened Greek Easter bread
Only one brown egg was prepared. I originally wanted to make a braid circle, with the brown egg hooped in the center, like a embedded ruby. However, I changed my mind temporarily. If you don't mind it, braid two small braids and make two circles. In this way, only one circle has an egg, and the other one has to be empty, allowing it to be a ring. Or, the two rings should meet each other to form a figure 8, but there is still one egg missing. It doesn't matter whether you eat it yourself or not. I used natural yeast to make this Easter bread, and the effect seems to be just as good.
Baking Breakfast -
【USA】Oil-free and sugar-free orange cake
I was immediately attracted to this oil-free and sugar-free product. However, after taking a closer look, I was very dissatisfied. The little bit of orange flesh in the recipe was too little. Not only is it a drop in the bucket when it comes to consuming oranges, but I also seriously doubt how much orange flavor can be added to a cake with just a little bit of orange flesh? So a little bit of orange flavor, but it's not enough to evaporate when heated. It's better to make your own orange cake for your own purposes - add the amount of milk and orange pulp together, replace it with orange puree, and add orange zest, the orange flavor will be much richer. I'm a little hesitant about the amount of salt. Is it too much? Finally, I grabbed it casually and squeezed it, which was interesting. The amount of batter is very small, so I used a small paper cup to make it into a mini version, which looks like a larger quantity. The use of orange puree instead of milk does not affect the rising effect of the cake at all, and the orange zest brings sufficient orange flavor to the cake. That pinch gives the bland cake a slightly salty aftertaste, which makes people suddenly think of salt-steamed oranges. Perhaps adding a little more salt would be better?
Baking Baking powder -
Stollen
My mother always asks me to make some bread for her and send it back, but the distance is too long, and the taste of ordinary bread has deteriorated before it reaches the place. Finally, after thinking about it, I made this Stollen, which can be stored for a long time and is suitable for long-distance mailing to my mother. It is really inconvenient to be too far away from home and not be able to go back. . . This Stollen is a German Christmas bread. The recipe and method this time come from BBA (The BreadBaker's Apprentice - Apprentice Baker). The shape of the bread is like a swaddling clothes in a manger, which symbolizes the swaddling of Jesus. The colorful fruits represent the gifts of the Magi. It must be said that European holiday bread usually has strong cultural and religious significance. Ingredients: Sponge starter: 113g milk, 64g all-purpose flour, 4 tsp yeast powder Nuts & dried fruits: 170g raisins, 170g various dried fruits, 113g brandy, 10ml vanilla essence, 57g American almonds Main dough: 283g all-purpose flour, 14g fine sugar, 5g salt, 6g orange zest, 7g cinnamon powder, 47g eggs, 71g butter, 57g water Surface decoration: appropriate amount of melted butter, appropriate amount of powdered sugar
Baking All-purpose flour -
Orange Fruit Pizza
Learn how to cook Orange Fruit Pizza with Baking and Italian food.
Baking Italian food -
Orange Cheese Pound Cake
The orange cheese pound cake has a firmer texture, rich orange and milky flavor, and is very resistant to hunger.
Baking cake -
Orange Sponge Cake
The ordinary sponge cake has a little twist, decorated with juicy orange slices as the base, and fragrant orange shavings are added to the batter. The cake is fresh and fragrant, beautiful and delicious.
Baking Corn oil -
Orange Peel Almond Braided Toast
Now I am addicted to eating candied orange peel, because it tastes really good when made into pastries, and orange peel has the effects of strengthening the spleen and stomach, widening the circulation of qi, reducing phlegm and reducing phlegm, which is very beneficial to the human body.
Baking Toast -
Yogurt cheese mousse cake
I like this cake the most. It melts in the mouth, is delicate and sour, and has a fragrant fragrance. Even in such a cold winter, I can't help but make and eat it. I really can't stop.
Baking cheesecake -
Orange rolls
The recipe comes from "Teacher Meng's 100 Breads" with slight changes. This amount can make 6 round paper mold breads with a diameter of 10cm.
Baking children -
Sicilian Orange Cake & Cheese Cream Frosting
The recipe for this cake originally came from Daisy's Sina blog. This cake was once very popular, and most people who made it praised it. I have been collecting it for a long time, but I have never started making it. I feel that there is too much butter and it is heavy on the body. This time, because of the welfare of Sohu self-media people, I got a tasting experience of Chu Cheng. Looking at such good oranges, I had the desire to use Chu Cheng to make Sicilian orange cake. This is also thanks to the cooperation between Sohu We Media and Womai.com, which gave me the opportunity to have the impulse to practice the Sicilian orange cake that I have long wanted. This cake actually doesn't taste greasy at all and is so delicious that you can't stop eating it. The aroma of orange and cream echo each other, making you feel happy every time you take a bite! This cake looks a bit like a pound cake and is very easy and convenient to make. Because of the addition of orange peel, you can smell the rich orange aroma during the baking process. It is very rare that ingredients alone can achieve this effect! Because the addition of orange peel and orange juice makes it taste very fresh, even butter-based cakes do not taste greasy. Sicilian orange cake, different from chiffon and sponge cake, this Sicilian orange cake looks like a pound cake, and the taste is closer. After adding orange juice, it is not as sweet as the previous pound cake. You can feel the softness and sweetness of Sicilian orange cake in every bite you take!
Baking children -
Orange Flavored Glutinous Rice Chiffon Cake
This is the first time I tried adding glutinous rice flour to the cake ingredients. The texture is a little different from the ordinary chiffon cake. It feels a bit fragrant and sticky. In order to make the taste more fragrant, the water is replaced by freshly squeezed orange juice. In addition, some orange zest is added, which gives it a strong orange flavor.
Baking children -
【Sichuan】Steamed Orange Pancake
What else can you use oranges for? Too few oranges were consumed to bake the cake. Suddenly, I thought of the pumpkin trifle from the past. Pumpkin trifle made with pumpkin puree is very popular. I wonder what the effect will be if I replace pumpkin puree with orange puree? Peel off the orange peel and beat the orange puree into a fine puree. Very simple sponge cake recipe, quick and easy. The fresh and light yellow batter quickly entered the steamer. What the result will be is really curious. The flowering effect is as good as pumpkin trifle, the fresh yellow color is eye-catching, and the orange fragrance is faint and faint. The ten sponge cakes were quickly swept away. . . .
Snacks Baking powder -
Orange Grape Pound Cake
The pound cake is filled with diced orange peel and raisins, plus orange peel to enhance the flavor and orange juice to moisten it, making it extremely sweet and delicious. It’s perfect to pair with a cup of green tea——
Baking children -
Orange blossom bread
This bread is delicious! Chewing it into your mouth is refreshing and full of orange flavor. This is the third time I have made this bread. I must share the delicious ones, haha...
Baking children -
Baileys Banana Chocolate Cake
This cake, although it doesn’t look amazing, is dark and ugly, but it tastes really amazing! It's moist in the mouth, very moist! The aroma is rich and very rich! Rich in flavor, very rich! Please forgive my poor and exaggerated description, but this cake is really delicious! ! Highly recommended! ! If you have pitted bananas at home, give it a try, you won’t be disappointed!
Baking children -
【UK】Orange whole wheat scone
I was immediately attracted to the orange scones, which were also whole wheat. However, upon closer inspection, I am not very satisfied - the whole wheat is only one-third of the low-gluten flour, and the amount is too small; only orange peel and orange juice are used for oranges, where is the pulp? Simply use it as a basis and adapt it according to your own ideas - if it is not 100% whole wheat, then it is best to make half whole wheat and half flour; the flour does not have to be low-gluten flour, ordinary flour will do; remove the milk, use pure orange juice, and do not throw away the pulp. Knead the juice directly into the dough. Simple and quick to make, the orange flesh is visible, and the butter flavor is too strong, always stealing the limelight from the orange flavor.
Baking Baking powder -
Orange, Beetroot and Spinach Salad
Beet, also known as beetroot in some supermarkets, evolved from a wild plant called sea beetroot that grows along the Mediterranean coast. It is sweet in taste and slightly cool in nature. It has the functions of strengthening the stomach and digestion, relieving cough and reducing phlegm, reducing heat and detoxification, and detoxifying the liver. This dish often appears in BUFFET's salad vegetables. It tastes like fruit. This time it has a milky and slightly orange flavor. It can be eaten hot or cold. I like to eat beetroot very much. I have been using it as fruit recently. I made a salad yesterday. It was very delicious and appetizing. I would like to share it.
Home cooking Quick dishes -
Orange rolls
Learn how to cook Orange rolls with Baking and bread.
Baking bread -
Orange cake
Biscuits made with candied orange peel seem to be more popular, so try biscuits with fresh orange peel. A very simple biscuit, suitable for lazy people to make. But lazy people don’t do anything, they just eat
Baking Baking powder -
Crispy Pumpkin Red Bean Cake
Learn how to cook Crispy Pumpkin Red Bean Cake with Staple food and Home cooking.
Staple food Home cooking -
Orange chiffon cake
I especially like to eat oranges. This time I used fresh oranges to make the cake. After adding the squeezed juice, the taste is enhanced. It is particularly fragrant and worth a try.
Baking children -
Orange and sesame grilled chicken steak
No fumes and no frying! I have made fruit-flavored dishes several times before, such as the classic orange-cranberry duck breast, but each dish has its own characteristics due to the different ingredients. This time it’s the chicken’s turn! The chicken marinated in orange jam is very fragrant, wrapped in dry-fried sesame seeds and bread crumbs, and grilled until the surface is golden and crispy. The taste is not bad at all and it is also healthy!
Hot dishes Common dishes -
Fall in love with madeleines again
Madeleine - a name that sounds very beautiful, and doesn’t its shape look cute? Take a bite and pair it with black tea, it's a heart-warming and stomach-warming afternoon tea. I have made Madeleine before. Apart from the appearance that surprised me, the taste did not make me want to make it again. In fact, I still have to find a recipe. This time I used the recipe from Rabbit a few years ago. I didn’t expect that I would fall in love with Madeleine all over again
Baking children -
Orange Chocolate Shredded Buns
It’s the time of year when fresh oranges are on the market in large quantities. Freshly squeezed orange juice + fresh orange zest are added to the pure and rich brioche, giving this bread a mellow and thick taste yet fresh, with an overflowing orange aroma. It combines a crispy crust with a texture that's lighter than a cloud. Definitely an addictive taste! The mold is 250mm*80mm*58mm, and the material below is the amount of two.
Baking Breakfast -
Mango Babalou
I happened to have an egg yolk in my hand, and I planned to use Teacher Meng’s mango barbacoa to get rid of it. I rarely had time to spare and decided to follow Teacher Meng’s instructions to make the filling of crispy mango babalo. I turned to the recipe and found that egg yolks were used in the recipe. Egg yolk? Egg yolk! The original purpose is to remove the yolk, but if you crack another yolk, won't there be another egg white left? That's all, that's all. Digestive biscuits are readily available, just treat them as crispy biscuits. Everything went smoothly, except that the container had to be found somewhere else. There were a lot of glasses, most of them huge, so these few red wine glasses seemed to be of a decent size, so they were just fine.
Dessert children -
Strawberry cheesecake
The children have been sick these past few days, but the older one is fine, except for a runny nose. I had vomiting and diarrhea when I was little, and then I had a fever, which made me really not in the mood to cook, so I just cooked some porridge every day. In the afternoon, I have to drag the little one to pick up the older one. Fortunately, everything is fine now, and I can rest assured. Before I made cheesecake, I heard it was delicious, but I really couldn’t imagine the texture and taste that makes people who like it want it. After I made it and ate it, I realized that it was so delicious that I couldn’t stop eating it. It's just my first time doing it, so there are some areas that need improvement. I hope I can improve the appearance next time.
Baking cake -
Christopher
The Baker's Apprentice has been cast aside for a long time. Finally went back and picked it up again. After flipping through it from beginning to end, I found that the bread on it had been made in various ways, and there really wasn't much left over. Everything starts from scratch. Christopher, looking at the name, it seems like it should be a holiday bread that belongs to Christmas. I have made bread with the same dough and another shape before. Christopher, it's just a different look. When preparing the dough, I discovered that the walnuts that were always in short supply were gone. And the starter is already waiting there. An idea came to me. I happened to have a little pumpkin seeds, so I used them to replace the walnuts. It doesn't hurt to change the taste. The styling is the key point, it’s not complicated, I really like it when I look at it. Two long strips overlap to form a cross on the surface of the bread, and curl to both sides at the ends, reminiscent of beards. I guess it wasn't glued too tightly, and the curly beard tilted to both sides after baking, so it didn't seem to matter. The point is, this color is my favorite. . . .
Baking Breakfast -
Orange Sponge Cake
Learn how to cook Orange Sponge Cake with pastries and Baking.
pastries Baking -
【USA】Orange Chiffon Cake
Are oranges sour if you eat them directly? Then use it to make cakes. I searched for some orange snacks and found that most of them are made from orange juice. I felt sorry for the orange flesh, so I found a new way and made a puree of the orange flesh and juice. Let’s have a hurricane first to see how feasible it is. An orange zest is added, and the orange peel is the main source of the orange flavor. It seems to work well, the roasted color on the surface masks the golden color of the oranges. . . .
Baking Cake flour