Oranges are one of the seasonal fruits in winter. They have a sweet and sour taste and are very popular. For baking enthusiasts, oranges are also a particularly popular ingredient in baking and in desserts. After adding it, the baked product has the fragrance of fruit, and the taste is great. You can eat one in just a few bites~

Orange Madeleine Cake

Graphics | ? Eva Xiaojia’s Kitchen

Ingredients:

2 eggs, 80g sugar, 100g low-gluten flour, 4g baking powder, 100g butter, 25g diced orange, 20ml fresh orange juice, a few drops of vanilla extract.

Method:

1. Prepare the ingredients, chop the orange cubes and soak them in fresh orange juice.

2. Add eggs to fine sugar and stir with a handheld egg beater until the color becomes lighter.

3. Sift the powder and add it, stir evenly with a spatula until there is no dry powder.

4. Add diced orange and orange juice, mix evenly.

5. Melt the butter in water and pour it into the batter, stir evenly.

6. The mixed batter will be thick and the batter will not disappear immediately if it drips in advance.

7. Put the batter into a piping bag and refrigerate for 1 hour.

8. Grease the madeleine cake mold with a layer of butter first, sift a layer of flour to cover the surface, then tap the mold to discard any excess flour.

9. Take out the batter, heat it for a while and then squeeze it into the mold until it is 80% full.

10. Preheat the oven to 170 degrees and 150 degrees in advance. After the preheating is completed, the mold will sound and the middle layer of the grill will be placed. Bake for 12-15 minutes.

11. After baking, take out the mold and pour the cake directly out of the mold.

Tips:

1. The above materials can make about 24 madeleines. 2. After adding the flour, stir evenly. Do not over-stir to create gluten, which will affect the taste of the cake. 3. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.

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Orange diced bread

Picture and text | ? Meggy dancing apple

Ingredients:

500g high-gluten flour, 5g dry yeast, 120g fine sugar, 75g eggs, 60g butter, 100g rum, 250g ice water, 5g salt, 15 grams of milk powder.

Method:

1. Prepare the materials; ice water is water after adding ice cubes to cold water. It can be used to keep the temperature of the dough during the mixing process. It will not be too high to affect the formation of gluten; soak the candied orange peel in rum in advance and use it; the orange peel dices can also be replaced with other dried fruits; the panettone bread tray is ready, do not use an ordinary cake tray. The expansion of the dough will cause it to burst;

2. Put all the ingredients except butter into the chef's bucket, beat slowly into a ball and then increase the speed. The dough is smooth and moist and can pull out a rough film, then add butter ;

3. Mix the butter into the dough at a slow speed, then turn to medium-high speed to make the dough stiffer. After the butter is incorporated into the dough, you can pull out this transparent and elastic film in about 5 minutes;

4. Add diced orange peel into the dough, beat slowly for one minute, and mix into the dough;

5. The dough comes from the chef’s bucket Take it out, round it up with your hands and put it in the fermentation box, cover it, and carry out basic fermentation in a warm place;

6. When the dough is twice the original size, there is a popping sound when you pat it with your hand, dip your fingers into it. Poke a hole in the top of the flour, and if it does not collapse or shrink, the dough has fermented successfully;

7. Take out the dough and tap it a few times to deflate, weigh it and divide it into 4 equal parts; respectively Knead it into a round ball and put it into a paper cup;

8. When the weather is cold, you can put the bread dough into the oven for fermentation at 35 degrees, put a bowl of warm water, and set the time for 1 hour, depending on the rise of the dough. Adjust the time according to the situation;

9. When the dough reaches 8 minutes, use scissors to cut a cross on the surface, squeeze a strip of butter on the edge; at this time, the oven starts to preheat, and the upper tube is 180 degrees, and the lower tube is 180 degrees. The tube is 200 degrees;

10. When the preheating time is up, the oven will beep to remind you, put the bread dough into the oven for 20 minutes;

11. After taking out the oven, pick up the cup and shake it twice on the countertop. Let it cool before putting it in a bag for storage.

Tips:

1. Different flours have different water absorption rates, so 10 grams of liquid can be reserved in the formula and adjusted according to the condition of the dough; 2. Orange peel dices Or soak other dried fruits in rum until soft before use, which can prevent holes from forming between the dried fruits and the dough; 3. The baking time and temperature should be adjusted according to the conditions of your own oven.

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Orange cake

Picture and text | ? Shaer Feifei?

Ingredients:

3 eggs, 60g low-gluten flour, 30g fine sugar (egg yolk), 10g fine sugar (egg yolk), 3g fine sugar (orange peel), 1 orange peel, 1 orange , 40g orange juice, 25g vegetable oil, 3 drops of vanilla extract.

Method:

1. Wash the oranges, then rub them with salt and dry them.

2. Rub out the yellow part of the skin, not white, as it will be bitter.

3. Add 3 grams of salt, mix well and marinate for a while.

4. Cut and squeeze out 40g of juice. If you use a blender to beat, filter and take 40g.

5. Separate the eggs and put them into two clean basins without water or oil. There should be no trace of yolk in the egg whites.

6. Add 10g of sugar to the egg yolks.

7. Disperse.

8. Add orange juice and mix well.

9. Add orange peel and mix well.

10. Add salad oil and mix well.

11. Add 3 drops of vanilla essence and mix well.

12. Sift in the cake flour.

13. Mix well.

14. Add 10 grams of white sugar to the egg whites, beat with an electric egg beater until fish bubbles form.

15. Add 10 grams of white sugar and stir until fine foam.

16. Beat until there are lines on the edge and add the last 10g of white sugar.

17. Lift the egg beater to form a straight triangular tip.

18. Preheat the oven, upper heat 165 degrees, lower heat 162 degrees, 50 minutes.

19. Put the egg white into the egg yolk paste three times, stir it up and down, and be sure not to make circles.

20. Mix evenly every time.

21. Pour into a 6-inch mold, shake it a few times, score it a few times with a toothpick, and shake out big bubbles.

22. Place in the middle and lower racks of the oven for about 45 minutes. Insert a toothpick with a non-stick toothpick. Take it out and let it cool down immediately to remove from the mold.

23. Strong orange scent.

24. It smells so good.

25. It’s so delicious.

26. A mouthful of fragrance.

27. Too delicious to stop eating?

Tips:

1. Precautions and steps are written in it. 2. Each oven is different, and the temperature is determined by your own oven.

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