1. Brew 180ml milk (150ml warm water +2 spoonfuls of cow milk powder) first, and put the milk into the freezer to cool.

2. Cut the butter into small pieces and beat with fine sugar until the butter turns white (about 5 ~ 7 minutes).

3. Add the cold eggs one by one (put them in the egg compartment at the door of the refrigerator for at least 2 hours) and stir them evenly at high speed.

4. Add cold milk and mix well.

5. Add flour in four times and stir gently.

6. Add orange dander and mix well.

Chocolate mixture:

1. In a cup, mix 3 tablespoons of cocoa powder and 2 tablespoons of water or milk to make chocolate sauce.

2. Then scoop 5 ~ 6 tablespoons of cake mixture into the stirred chocolate sauce.

3. Stir quickly and evenly to form a chocolate mixture.

Bake a cake:

1. First, put the basic mixture into a paper cup (the paper cup number I used is 1 1), and put a tablespoon first.

2. Then sprinkle some dried fruits such as raisins.

3. Then cover the left half with a spoonful of cake mixture and the right half with chocolate mixture.

4. Pull the chocolate mixture into a marble shape with a steel bar, first a few times horizontally (left) and then two times vertically (right).

5. Get ready to enter the oven.

6. Preheat the oven to 180 C, bake for 20 ~ 25 minutes until the cake is cooked and colored (the time is adjusted according to the oven type and heat), and turn the baking tray left and right on the way (about18 minutes later) to avoid uneven coloring on the cake surface. If you use No.9 paper cup, you only need to bake 18~20 minutes.

Tips:

I use two ice cream spoons of different sizes, and the operation is much more agile. If you don't make cakes often, it's ok to use a big spoon and a small spoon.