Recipes tagged "Candied orange peel"
41 recipes found
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German Square Bread
Just like everyone else, this good-looking bread actually has a name that doesn’t match it at all.
Baking Breakfast -
Golden Orange Cake
This cake is full of orange flavor and you won’t get tired of it after eating it.
Baking Cupcakes -
Orange peel cup cake
These days I especially like to eat pastries made from orange peels, which have a light orange flavor and a very fresh taste. This cake is made with whole eggs, has less oil and sugar, and has a very soft texture.
Baking children -
Orange Crispy Cake
This is just a wrong result. I originally made a third of the amount, but after mixing it into the batter, I realized something was wrong. How could the batter be so soft and muddy? Adding 10 grams of flour did not change this state. With a flash of lightning, he found the problem - the recipe was originally one-third converted, but he used two-thirds of the eggs. In other words, there are twice as many eggs. No wonder the batter is as soft as mud, no wonder adding 10 grams more flour can't bring it back to life. What to do? Doubling all the ingredients to accommodate the extra eggs? This amount is too much. If I had known earlier, I might as well have planned to make half the amount. Seeing that the batter was not as thin as water, the lightning flashed, and a new trick came out - just make the mistake and bake it like this. The dough was soft and difficult to shape, so I used Teacher Meng's method of hand-shaping biscuits, scooped them into lumps with a spoon and piled them on the baking sheet. This method seems to be more trouble-free. The moment I put the baking pan into the oven and closed the oven door, I suddenly thought that if I put this batter into paper cups, it would also become a pretty good orange-flavored muffin. However, it can only be biscuits now, lumps of irregularly shaped hand-shaped biscuits. Originally, the amount of oil was not much, but the extra flour reduced the proportion of oil. Although it is a shortbread, it actually has a slight crunch. The scent of orange peel is very nice. . .
Baking Baking powder -
Alpine Orange Orange Peel Muffins
Not sure why there are these fruity alps. The Alps, which was once so popular, is now in the shadows. It's okay to stay there all the time. One day, I suddenly had an idea and decided to conduct a small experiment. Although this sugar is different from that sugar, the basic characteristics of sugar are sweet, so it should be possible to use it as a sweetener for Western desserts. The first thing that comes to mind is muffins, which are probably the fastest and easiest to operate. Jump into action quickly. Tackle the Orange Alpine first. Since it is orange flavor, I adapted it using Teacher Meng’s Honey Orange Peel Muffin. Dissolve Alpine with water, white water instead of milk - I don’t know if this milk will have any problems with Alpine, such as precipitation or something, and Alpine already has a milky flavor, so there is no need to rely on milk to enhance the flavor. It's very simple to make, you just use hot water to melt the sugar, and you need to wait until the sugar water cools before adding the eggs - otherwise the eggs will be cooked in advance. This method is indeed feasible, the rise is very good, and the orange flavor is very strong. Whether it tastes good or not is a matter of personal preference. . .
Baking Muffin -
Christmas Bread: Stollen
This Christmas bread, which doesn’t require any molds, is not to be missed. There are only raisins but not dried fruits. It doesn’t matter, just use various melon seeds instead; there is no almond slices, which were later renamed as almonds. Domestic almonds are also good, but not too many almonds. Not everyone can get used to the special almond flavor. There are also some little pine nuts who come to join in the fun. Turn the stollen of various dried fruits into a combination of nuts and raisins. The room temperature is only 10 degrees, maybe even lower late at night. I wonder how the dough will grow at such temperatures? At least, it won't grow too much, right? The fact is, it has changed almost nothing, at least, not as significantly as imagined. When I woke up, I thought I could start plastic surgery quickly, but who knew that I still had to create conditions for it to grow and wait for it to grow slowly. Finally out of the oven. Looking at the almost full bowl of melted butter, I wondered: Could it be that Teacher Meng wiped out the entire 100 grams of butter? How fat is that? No matter what, just apply one layer and leave the rest of the oil. When it cools down, sprinkle it with a thick layer of powdered sugar. Doesn’t it look like snow? However, you can give it as a gift to someone else, and if you want to eat it yourself, you still have to dust off the powdered sugar - pure sugar, how sweet it is. . .
Baking children -
Cranberry Chocolate Soft European Buns
The recipe for this bread comes from Love and Freedom Seniors. The combination of cranberry, chocolate, and cocoa powder, the various flavors complement and intersect with each other. Since I didn’t have bake-resistant chocolate at home, I used regular chocolate bars. When eaten while hot, the chocolate will also have a popping effect! Just like the senior said: [There is sourness, sweetness, and a touch of bitterness and astringency. It really tastes like love]! Thank you, Senior Love and Freedom, for sharing!
Baking children -
Whole wheat dried fruit square cake
I have never dared to make whole-wheat crackers because whole-wheat bread is not popular—it tastes rough. Although biscuits are different from bread, I would never dare to try them easily. However, Teacher Meng’s whole wheat dried fruit square cake is so tempting. Moreover, almost all the ingredients are available, and it is simple to make and does not take much time. While the corn strips previously received unanimous praise, I suddenly expected that whole wheat crackers would receive a different treatment than whole wheat bread. Then give it a try?
Baking Butter -
Orange Crispy Cake
I made a lot of candied orange peel shreds some time ago. After leaving it for a while, it has become crystal clear. It is perfect for making various baked snacks. I baked this orange peel shortbread yesterday afternoon. It was full of orange aroma and had a crispy texture.
Baking children -
Black sesame glutinous rice balls filling
Is it really the Chinese New Year? It seems that I haven’t felt anything yet, and the time has come to February. It turns out that the Chinese New Year is really not far away. Tangyuan is a must-eat during the Chinese New Year, and the fillings haven’t been made yet. Do it quickly, you don't like to be anxious until the last minute.
Homemade ingredients Black sesame powder -
Grilled pork belly
It’s the same thing you must order when you go to a barbecue restaurant, but it’s very easy to make at home, and the taste is unparalleled!
BBQ Candied orange peel -
Chocolate Cranberry Bread
Learn how to cook Chocolate Cranberry Bread with Baking and Afternoon tea.
Baking Afternoon tea -
Christmas wreath bread
I had this intention for a long time, but almost forgot about it as Christmas approached. Fortunately, I didn’t think about it after the season passed. I was torn between making one big wreath or two small wreaths, and finally decided that two were better: one for myself and one as a gift. I was worried that the dough would expand and fill the hole in the center, and the wreath would not live up to its name. What should I find to occupy my seat? It seems that the various molds in my hands are too big. Suddenly I had an idea, these two small wine glasses are very good. The small diameter looks well proportioned to the scale of the small wreath. Will the glass be burnt? Just be bad, no less than these two. Later, it turned out that the cup was not broken and the molding effect was good. Ben was worried that the two garlands would swell up against each other, so he kept them as far apart as possible. The result is also very ideal, they just brushed aside each other. It seems like the Christmas wreath should also be sprinkled with powdered sugar to simulate snow. I turned out the powdered sugar jar and found that only a little powdered sugar was still attached to the wall of the jar. Scrape it with a spoon, pull off a little bit, and sprinkle it on the bread. It's like it's snowing a little. . . .
Baking children -
Charcoal grilled lotus paste and egg yolk mooncake
I have just discovered the world of mooncakes, but the Mooncake Festival has ended in a hurry, leaving only more regrets. Charcoal roasted mooncakes were one of last year’s unfulfilled wishes, so I used them as the final finishing touch. I was torn between several expected fillings, and finally decided to use the abundant lotus paste and egg yolk as the filling. Charcoal-fired mooncakes are made by wrapping the mooncake dough and fillings in tin foil and baking them directly, which can keep the moisture and oil in the crust and fillings from being lost, and ensures a longer shelf life and a crispy texture. The classic lotus seed paste and egg yolk mooncakes, put on a novel and fashionable coat, who knows what kind of taste it will taste like?
Baking Aluminum foil -
High fiber nut bar
I have been thinking about Teacher Meng’s biscuits and have never been willing to get my hands on them. Because the mold is not suitable, because high-fiber biscuits are usually not popular. However, those nuts are really unwilling to try this biscuit. I don’t know the size of that small square baking pan. Turn it out and measure it, it's just right. The time and place are favorable, no matter whether there are people or not. Decide immediately and take action. There are walnut trees, and watermelon seeds, anyway, four different types of nuts. Place baking paper under the baking pan to prevent trouble from pouring it out. Just flatten it. Teacher Meng said that pressing it too tightly will taste bad. But why didn’t Teacher Meng say that there would be residue when cutting?
Snacks Candied orange peel -
Fluffy Cup Cake (Chocolate and Orange Flavors)
It's Christmas in another week. To be honest, I have been in the Northeast for more than a year and am preparing for my second Christmas. Except for the few safe fruits and small gifts I received, I always feel that the environment does not have much festive atmosphere (__). I have to create it by myself~ This cup cake is simple to make. Just change the proportion of oil, eggs, sugar, and flour. The resulting texture is soft and different from the traditional muffin cake. Paired with beautiful commercially available paper cups and sprinkled with powdered sugar, it will look like Christmas. This amount can make 3 chocolate and 3 orange cup cakes.
Baking Aluminum-free baking powder -
Christmas Bread: Panettone
The biggest advantage of Teacher Meng's book is that all the molds used in the book have clear sizes. If the same mold is not available, you can calculate the capacity and replace it with a mold of similar size on hand. Teacher Meng’s panettone looks beautiful and delicate. After carefully checking the size of the paper model, I discovered that it is not as small as I thought. I don’t have such a big paper mold, and I’m too lazy to go shopping overseas for three loaves of bread. I once wanted to use the largest paper muffin cup I have to make a mini panettone. ——This is the only way if there is no better substitute. After thinking about all the things that could be used, those three cans seemed like a good idea. I was reluctant to throw it away at first, always thinking it could be of some use, but I never had a clear direction. Its caliber seems to be about the same as that of the paper model. You don't have to worry too much about the height, so it should work. After thinking about it, I immediately dug out three cans, used a file to remove the burrs on the can mouths, and cleaned them. Everything is ready, let’s start. Let the oily dough be processed by the bread machine. This is the first time I have used the bread machine to knead the dough. The temperature is too low and the fermentation is slow, which makes people feel uneasy. The dough slowly climbed up in the jar, and when it finally approached the mouth of the jar, it completely lost patience. Worried that it had reached its limit and was about to collapse, I quickly put it into the furnace. As a result, it did not pop its head out of the jar as expected, but only slightly exposed its head. The walls of the jar are greased, so it's not too difficult to unmold, but the naked bread doesn't look festive. It doesn't matter, the mountain man has his own clever plan. I've already prepared a new outfit for it. The bright paper tape is wrapped around the body, pretending to be a paper model, does it make you feel enthusiastic immediately?
Baking children -
Cantonese style five-nut and scallop mooncake
I only caught a glimpse of a name and immediately decided to include it in my plan because there happened to be some Yao Zhu. If the Mooncake Festival hadn't come early, maybe they wouldn't be able to catch the mooncake train. Yao Zhu was originally a foreign thing, and it was difficult to turn it into delicious food. Suddenly seeing such a Yao Zhu mooncake, my interest was naturally aroused. Counting down the seafood mooncakes I have eaten in the past, the golden hook when I was young, and the abalone later, it seems that there are really no mooncakes with scallops. Maybe it has happened before? But the impression has been blurred to zero. The scallops were washed and steamed with wine, and they became fresh and sweet. After tearing it into pieces and mixing it with other ingredients, it looks really rich and filling. When the mooncakes come out of the oven, a strong salty aroma immediately spreads out. Wait until it cools, cut it, but then disappear. Only at the entrance does it show its difference. . . .
Baking children -
Cantonese Sausage Mooncake
When I first saw the sausage mooncakes, my eyes suddenly lit up. There are sausages in the refrigerator, and I originally planned to use them to make cakes, but I didn't expect that first cheese, and then mooncakes, could not be scheduled. Taking advantage of the Mooncake Festival, it would be a good idea to make sausage mooncakes. Cantonese-style sausages and Cantonese-style mooncakes must be just right. The sausage is steamed in advance, and when dicing, try to remove some of the fat part. There is also sugary fat in the ingredients, so it will not be oily enough. After baking, I found that the recipe was really oily. The oil in the filling seemed to have penetrated into the crust. It looked oily enough just after it was baked. It looks good when cut into pieces, each piece of meat looks very meaty. . . .
Baking children -
Orange peel and purple potato bread
I love this bread I made on the weekend. It originally came from a few very beautiful oranges, but I always felt it would be a pity to throw away the orange peels, so I scraped off the orange peels and soaked them with white sugar, then added yogurt to knead a dough, and wrapped it in beautiful purple sweet potato puree. Finally, a beautiful and delicious bread was born. Another important point is that this bread is completely kneaded by hand, which gives a special sense of accomplishment.
Baking children -
Stollen Depp Baking Lab
Desserts - Stollen Stollen, which is rich in dried fruits, is coated with powdered sugar as thin as snow. It looks cute, tastes sour and sweet, and has a crispy and delicious texture. It is a must-have traditional bread for German Christmas and has a history of several centuries; Production time: 5 minutes, difficulty 5 stars, number of people 5, suitable for people: all ages. Oven settings: Depp F1 oven 3D hot air mode 180, preheat 10 minutes, bake for 25 minutes Liquid dough: 50g high-gluten flour, 15g yeast, 50g milk. Main dough: 200g special French bread flour, 25g sugar, 4g salt, 12g egg yolk, 45g almond paste, 100g butter, 100g raisins, 100g dried cranberries, 50g candied orange peel, 3g cinnamon powder, 20g red wine. Filling: 120g almond paste,
Baking Butter -
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 -
Stollen Depp Baking Lab
Stollen, which is rich in dried fruits, is coated with powdered sugar as thin as snow. It looks cute, tastes sour and sweet, and has a crispy and delicious texture. It is a must-have traditional bread for German Christmas and has a history of several centuries; Production time: 5 minutes, difficulty level 5 stars, number of people 5, suitable for all ages: Suitable for all ages. Oven settings: Depp F1 oven 3D hot air mode 180, preheat 10 minutes, bake 25 minutes
Baking Candied orange peel -
0 butter! 0 eggs! Vegan Dried Fruit Cake
What kind of cake is the most tempting in winter? Personally, I think dried fruit cupcakes are the most suitable. Rich dried fruits are mixed into the cake, and the texture becomes richer. Today we are going to share a zero-butter, zero-egg vegetarian cake that even novices can make with 100% success. I used cake premix and made it according to the recipe table. Eggs and butter were not used. If you are interested, you can give it a try.
Baking Afternoon tea -
Orange sugar cookies
I have always wanted to make a cookie with candied orange peel, but I have never seen a ready-made recipe. Seeing others doing it makes me feel more and more excited. So I modified Teacher Meng’s recipe for lemon peel sugar biscuits and made this orange-flavored sugar biscuit. The effect looks pretty good, and it seems to be quite popular
Baking Baking powder -
Orange peel cookies
I have learned baking for more than a year, and this is my first time making cookies. Since the last time I made orange peel toast, it tastes great. Candied orange peel is also added to the cookies this time. Although the shape of the squeezed flowers is a bit ugly the first time, the taste is still good. The orange-flavored cookies are fragrant, crispy and delicious.
Baking children -
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 peel honey muffins
Yesterday I went out for a run because the weather was nice. I turned on the electric blanket at night and unexpectedly caught fire and my throat hurt so much that I took some medicine. I probably spent the whole day drinking honey water and Luo Han Guo water. Honey is said to be sterilizing and anti-inflammatory. Anyway, I usually drink a big cup when I feel a little uncomfortable. It will be mostly healed after treatment. Haha~ The biggest worry in winter is that there are no seasonal fruits. You can’t just eat radishes if you want to have some snacks. However, citrus fruits such as grapefruit and oranges are much more delicious in winter than in late autumn. Don’t leave any orange peel after eating. Make a muffin to ensure that the house is filled with fragrance! Oh, it’s a bit cold out here, so I just used pre-mixed flour. If you don’t like it, just use flour and baking powder instead~
Baking children -
Orange chiffon cake
Learn how to cook Orange chiffon cake with Baking and Add sugar and egg yolks.
Baking Add sugar and egg yolks -
Honey Orange Muffins
Learn how to cook Honey Orange Muffins with Baking and Muffin.
Baking Muffin -
Peanut black sesame rice dumpling stuffing
It was time to celebrate the New Year as I spoke, but I didn't even realize it. One day, I checked my calendar and realized that it was only a few days before the Spring Festival. It seems like nothing has been prepared for the Chinese New Year. For example, the glutinous rice balls on the first day of the first lunar month still have some glutinous rice flour, but the filling of the glutinous rice balls has not been made yet. Arrange quickly and make glutinous rice dumpling fillings, black sesame seeds are a must. This year, dress it up with a little peanut and osmanthus sauce. The materials are all available and it doesn’t take much trouble to make. Peanut osmanthus and black sesame filling. However, there are very few peanuts, almost masked by the aroma of black sesame seeds. After it's done, cut it into small pieces and use them piece by piece when the time comes, saving you the trouble and time of temporarily dividing the filling. . . .
Snacks Common dishes -
Orange rolls
Learn how to cook Orange rolls with Baking and bread.
Baking bread -
Blueberry Orange Balls—Pocket Country Bread by: Blueberry Food Staff Writer of Pulan Hi-tech
Since I became a special writer for Blueberry Food at Pulan Hi-tech, Lijiang’s plateau blueberries are indispensable in my life. Blueberries with the taste of plateau sunshine are delicious no matter how you eat them; fresh fruits, frozen fruits, and dried fruits are all my favorites. Continuing my journey of making dried blueberry puddings, homemade recipes, homemade dried blueberries, homemade candied orange peels, authentic farm-ground whole wheat flour, making healthy staple food~~~
Baking bread -
Yingtai Food Club---sweet and sour candied orange peel chiffon
I ate an orange peel chiffon at a friend’s house today. I thought it was delicious and sour. I went back and tried it by myself in front of a book and shared it with everyone~
Baking cake -
Watermelon Seed Orange Soufflé Bar
Teacher Meng’s stick-shaped biscuits have been in my sights for a long time. When you don’t have any plans, just turn them out and perform them again. It doesn't matter if the materials are not complete, you can play with the modification. Almond slices and watermelon seeds are both thin and wide. Moreover, watermelon seeds themselves do not have a very special taste. If there are a lot of watermelon seeds and there are not enough almond slices, it will not be a big problem if you use them to replace the almond slices. In fact, there is still a problem. When many watermelon seeds are gathered together, their taste becomes obvious, but it doesn't matter, it doesn't taste good.
Baking Breakfast -
Healthy version of candied orange peel toast made by bread machine with less oil and less sugar
Thinking back to the first time I made bread, I used a one-touch bread machine. I thought it would be easy to put the ingredients in and wait a few hours to eat the bread. It was really convenient. However, the taste was average. I personally thought it tasted like toasted buns. I still prefer bread with a softer texture. So I used a bread machine to knead the dough, and used a toast mold and oven to bake it. Only then did I achieve what I wanted. The ideal bread is soft, delicate, and brushed. The effect is great and the taste is the same as the one sold. Today I tried using a bread machine for the first time to knead the dough through secondary fermentation and then bake it with the bread machine. Wow, unexpected effect. The soft and brushed effect is the same as that of the oven, but it saves a lot of time compared to the oven. I finally succeeded in trying it and will do it again in the future. It is really good ~
Baking Breakfast -
Cantonese ham mooncake
I’ve been thinking about it, whose recipe should I use for ham mooncakes? But I found that it was in the book, and there were so many kinds of mooncakes with ready-made ingredients. So, the mooncake plan completely changed, starting with this ham mooncake. The ham is cooked and diced and has been waiting for just this moment. Fortunately, I was careful enough to leave all the liquid ingredients for later, and added water as a final adjustment. The final result confirmed that this intentional or unintentional approach was extremely correct. Before the water is used up, the filling is almost dry and wet. While going through the next steps, I thought, maybe the water can be completely omitted. If I squeeze the fat for a while, the fat oozing out should be enough to make the filling form a ball. This idea can be left to be verified later in the mooncakes. When I was mixing the stuffing, I felt that the ham seemed to be too little in the total amount, but after it was baked and opened, I saw red diced meat everywhere, and it really wasn't too little. . . .
Baking children -
Orange toast
I've seen candied orange peel put into bread a long time ago, but I couldn't imagine what it would taste like because I was afraid it would taste bitter. After squeezing two oranges this time, I made candied orange peel and added it to the bread. The taste is really wonderful, with orange aroma and sweetness, which is really good.
Baking children -
Orange Bread
This time I made a recipe with fruit ingredients and added candied orange peel. I was worried that the little one wouldn't like the taste. Unexpectedly, he tasted the most delicious one in the end~ He even praised it and said it was delicious~~ Ingredients: 375g high-gluten flour, 45g fine sugar, 6g salt, 15g milk powder, 46g egg liquid, 212g water, 5g yeast, 30g butter, 75g candied orange peel
Baking children -
Heart-to-heart cheesecake
Looking at this cheesecake, my mind began to wander. I unconsciously thought of my family and our joint efforts and contributions to make our home warmer and stronger step by step. The two hearts supported each other and overcame countless difficulties. That kind of trust and being trusted are wonderful feelings. Trust will make you full of confidence and motivation. Just like the top layer of this cake, there are two heart shapes of different colors, intertwined and set off each other, so harmonious. The different ingredients in the cake have been refrigerated for a long time, and the flavors penetrate each other and blend together. There is me in you, and you in me. The taste... let us slowly taste the taste of each.
Baking Almond flour -
High fiber nut bar
Regarding the bar-shaped biscuits, Teacher Meng said this: do not shape them in advance, and then cut them after the dough is baked, which is called ‘BAR’ in American biscuits. …‘squares’ are characteristic of their appearance, each with a different flavor… However, such squares are difficult to associate with slender sticks. And for the convenience of eating and storage, the small cubes I cut are even more difficult to call stick... Maybe stick is just a transliteration? … At the end of making it, I discovered that this biscuit had no oil. It’s better without oil, and it tastes less burdensome.
Baking Afternoon tea