Chocolate Tangerine Nut Pound Cake
1.
After 1 walnut + melon seeds are chopped, put in the oven at 150°C and bake for 15 minutes. Keep cool and spare
2 Wash the small green oranges in material B and remove the seeds. Add water and red sugar and boil until it boils. Continue heating on low heat and use chopsticks to help stir. Then add fructose syrup + citrus liqueur, turn to low heat, cook until the syrup is thick and sticky, wait to cool and set aside
2.
3 Unsalted butter + powdered sugar, be beaten with an electric whisk until fluffy and white, and the egg liquid is added in 5-6 times. Each time you add it needs to be completely beaten
4 Sift the low powder + cocoa powder + baking powder twice, then add it to Method 3, and mix well. Do not stir in circular motions to avoid tendons.
3.
5 Add 2-3 tablespoons of boiled orange sweet sauce to recipe 4, and then add all the nuts to recipe 4. Mix well by cutting and mixing
6 Pour the batter into the mold that has been spread with greaseproof paper.
4.
7 Bake in the preheated oven at 180 degrees C. The total baking time is about 50-65 minutes. At about 15 minutes, pull out the cake and draw it straight on the top with a knife, and then put it in the oven to continue baking (can be in 40 minutes When adding the tin foil room to burn)
8 After the cake comes out and waits to cool, the surface of the cake is coated with syrup of green orange sweet sauce, sprinkled with a little fine frosting
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