『食材』
200 克 黄油 ，切小块
4 颗 蛋
160 克 糖
240 克 低筋面粉
2 茶匙 泡打粉
1 个 橙皮
40 克 鲜榨橙汁
『做法』
1.预热烤箱到180°C。
2.将黄油放在小碗内隔热水溶化，放在一旁备用。
3.将蛋和糖放入主锅，以2 分/速度 2混合。
4.加入过筛后的低筋面粉和泡打粉，以20 秒/速度 2混合，加入橙皮和橙汁，以10 秒/速度 2混合。
5.设定小熬以1 分/速度 3混合，同时将溶化的黄油缓慢地倒在主锅孔内搅拌均匀。加完黄油的面糊挑起呈飘带状往下流即可。在裱花袋里装入圆形花嘴，将面糊倒入袋中放入冰箱冷藏一小时。
6.冷藏完毕的面糊放室温稍微回温变软即可挤入模具中，轻轻震动模具放入烤箱，以180°C烤13-15分钟或表面金黄即可，脱模后即可享用。
Ingredients
200 g butter, cut into small pieces
4 eggs
160 g sugar
240 g low-gluten flour
2 tsp baking powder
1 orange zest
40 g freshly squeezed orange juice
Direction
1. Preheat the oven to 180°C.
2. Dissolve the butter in a small bowl with insulated water, and set aside for later use.
3. Put eggs and sugar in mixing bowl and mix 2 min/speed 2.
4. Add the sifted low-gluten flour and baking powder, mix at 20 sec/speed 2, add orange zest and orange juice, and mix at 10 sec/speed 2.
5. Set the small boil to mix at 1 min/speed 3. At the same time, slowly pour the melted butter into the hole of the mixing bowl and stir evenly. After adding the butter, the batter is stirred into a streamer and flows down. Put the round flower mouth in the piping bag, pour the batter into the bag and put it in the refrigerator for one hour.
6. The refrigerated batter can be squeezed into the mold at room temperature and softened slightly. Shake the mold gently and put it in the oven. Bake at 180°C for 13-15 minutes or the surface is golden. You can enjoy it after demoulding.