1.
取鮮橙的橙皮屑和橙汁。橙皮屑我們只取橙色的表皮，底下白色的部分我們不要，因為會有苦澀味。
3.
牛油切成小塊，放在室溫下軟化，直到手指可以輕輕的按出一個印就可以了。
4.
用打蛋器把牛油打到化開，然後加入細砂糖和橙皮屑，用最高速攪打至少10分鐘，直到牛油的顏色變白，體積明顯變大，質地蓬鬆。
5.
分次加入雞蛋，一次一粒。每次加雞蛋過後，用低速攪打1分鐘。
6.
在加第三個雞蛋之前，先篩入1/3的低筋麵粉，攪拌均勻。接著加第三個雞蛋，一樣用低速攪打1分鐘。
7.
剩下的低筋麵粉中加入可哥粉和泡打粉，分三次篩入粉類材料。
8.
加入最後的麵粉之後，趁還有一點乾粉時加入橙汁並攪拌均勻。
9.
麵糊倒入鋪了烘焙紙的模具，弄平麵糊的表面，烤箱180°C烤50分鐘。
10.
蛋糕出爐後撕開烘焙紙放涼。建議放涼4小時以上，直到蛋糕回油，表皮變軟後才享用美味的鮮橙巧克力牛油蛋糕。
1.
如果天氣太熱，必須確保牛油霜在攪打過程中不會融化。有許多小方法可以用，比如用冷雞蛋，或者在冷氣室內操作，又或者你可以參考以下視頻中的做法：
【
牛油蛋糕各種問題的分析】https://youtu.be/T6Yc2-ZVJqk
2.
牛油蛋糕也叫磅蛋糕（Pound cake）。通常磅蛋糕的材料比例都是一樣的（比如：麵粉100g，牛油100g，雞蛋100g和糖100g）。由於雞蛋有大小之分，所以雞蛋的份量需要特別注意。如果雞蛋的份量太大，牛油無法消化太多的雞蛋，很容易造成油水分離，因此盡量控制在120g左右。
1.
Take the orange zest and orange juice of the fresh orange. For orange zest, we only take the orange skin, and we don't want the white part underneath because it will have a bitter taste.
2.
Add caster sugar to orange zest, mix well and set aside.
3.
Cut the butter into small pieces and let it soften at room temperature until you can lightly press a mark with your fingers.
4.
Use a egg beater to beat the butter until it soften, then add caster sugar with orange zest, and beat at the highest speed for at least 10 minutes until the butter turns white, the volume is obviously larger, and the texture is fluffy .
5.
Add eggs in portions, one at a time. After each addition of eggs, beat them on low speed for 1 minute.
6.
Before adding the third egg, sift in 1/3 of low-gluten flour and mix well. Then add the third egg and beat it on low speed for 1 minute.
7.
Add cocoa powder and baking powder to the remaining low-gluten flour, and sift in the flour materials by three times.
8.
After adding the last flour, add orange juice while there is still a little dry powder and mix well.
9.
Pour the batter into a mold covered with baking paper, flatten the surface of the batter, and bake in the oven at 180°C for 50 minutes.
10.
After the cake is out of the oven, tear off the baking paper and let it cool. It is recommended to cool for more than 4 hours until the cake returns oil and the crust becomes soft before enjoying the delicious orange chocolate butter cake.
1.
If the weather is too hot, you must ensure that the butter does not melt during the whipping process. There are many methods that can be used, such as using cold eggs, or operating in an air-conditioned room, or you can refer to the following video:
[
Analysis of various problems in butter cake] https://youtu.be/T6Yc2-ZVJqk
3.
Butter cake is also called Pound cake. Usually the ratio of ingredients to pound cake is the same (for example: flour 100g, butter 100g, egg 100g and sugar 100g). Since eggs are divided into different sizes, the amount of eggs needs special attention. If the amount of eggs is too large, the butter cannot digest too many eggs, and it is easy to cause oil-water separation, so try to keep it around 120g.
