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How to make sugar orange cake
The flavor of this product is purely sweet but not sour. The surface of the orange cake is recrystallized with sucrose, ie, it is returned to the sand. The candied candied fruit is a dry candied fruit. Its sugar content and sweetness are relatively high. Generally, it is used to make sweet buns. And moon cake filling, processing techniques are as follows: 1, raw material processing: The raw materials used is one of the above-mentioned orange embryo, first through desalination and then cook with sugar. The second is fresh raw materials. It is best to use immature fruit droppings or other exo-fruits. The fresh fruit must be polished to the surface oil cell layer (which can be further processed into essential oils), and the round fruits can be pressed into cakes to remove the grains and excess juice. 2. Hardening treatment: Dip fruit with 3% lime water for 8 hours. The method is to add 1.5 kg of quick lime in 50 kg of clear water, stir and dissolve the lime, and take the supernatant after about half an hour. In addition to the acidity of lime water, it can be tested by litmus reagent, which is not red, while lime water has a hardening effect on the fruit, making it resistant to cooking and not bad. Remove the fruit embryo from the lime water and rinse it with plenty of water. It is not required to be alkaline and limey. 3. Add sugar to cook: Put the fruit germ washed with water above to drain, use a boiled method. The amount of white sugar used is 0.8 times that of the raw material, that is, 50 kg of fruit embryos and 40 kg of white sugar. Pour the ingredients in a stainless steel pan and add sugar. The amount of sugar used can be added once or several times depending on the amount of processing. Because the raw material has moisture, adding sugar and heating and boiling it together, stirring continuously, the sugar will dissolve, and a small amount of water may also be added to help the sugar dissolve, so that the sugar is absorbed by the fruit embryo, and the moisture in the raw material is gradually evaporated, so At the beginning, the heat can be increased. As the heating time increases, the fruit embryo continuously absorbs sugar and the concentration of sugar increases. When the temperature is close to saturation, the heat is required to be reduced. Finally, recrystallization occurs, and icing is formed on the fruit surface. . 4, dry: Send to the barn at 60-70 °C bake 8-16 hours. 5, Packaging: Generally 500 grams a bag. This product is characterized by citrus aroma.