How to make tangerine cake

Tangerine cake is made from fresh tangerines. It is a very famous local specialty snack. When making tangerine cake, you must use fresh tangerines and add a certain amount of sugar. Tangerine cake has the functions of strengthening the spleen and stomach, and has certain effects on aiding digestion and nourishing the kidneys and improving essence. It also has a relatively ideal effect on preventing respiratory infections and promoting growth and development.

Ingredients: 80 kg of fresh oranges, 45 kg of Sichuan white sugar, and appropriate amounts of cooking oil and lime water. Features: sweet and delicious, softening and slag-free, with prominent original fruit flavor. Operation: Material selection: Choose fresh citrus fruits and remove thin-skinned citrus fruits, oranges and green citrus fruits. Preparation: Wash the fresh oranges with clean water and remove the outer skin. Use a scorer to score the fresh oranges into 12 to 16 segments and squeeze them by hand to remove the juice and pits.

Lime bleaching: Pour the processed orange peel into 0.2% lime water and soak for about 1 hour. Water leaching: Take out the orange peel, drain the lime liquid, place it in a clean water tank, soak for 24 hours, change the water 2 to 3 times during this period, and then leaching the peel. Stir the orange peel: Heat clean water in a pot, pour in the orange peel when it is about to boil, and turn it over. After the water boils for 4 to 5 minutes, take it out and rinse it again in clean water. Re-squeezing the juice: After the orange peels are rinsed and cooled, squeeze them one by one each time to remove the remaining juice and lime juice. Rinse for another 24 hours, squeeze out the remaining juice and cook.

Suction pot: Put 60% concentration sugar solution together with the orange pulp into the pot and cook (if the fruit pulp is soft, add the sugar solution first, and then add the orange pulp after it is cooked). Use high heat first, and then change to medium heat after cooking for about 1 hour. When the fruit body turns golden red without spots, and the sugar solution concentration reaches about 65%, it can be filtered and placed in a jar. Picking up the goods: After the orange peels have been left to marinate in candy for 24 hours (the length of time depends on sales needs and can be left to marinate for up to a year), they can be cooked again. Prepare fresh sugar solution with a concentration of about 60%. After the sugar solution boils, add the orange peel and cook over medium heat for about 1 hour. During this process, you can use a small amount of vegetable oil or lard (only 5 grams of cooking oil is needed for 100 kg of orange peel) to add oil to the pot to "disperse the bubbles" (i.e. remove impurities). When the sugar liquid decreases due to evaporation during the cooking process, it should be added in time. When the concentration of the sugar liquid reaches about 75%, it can be removed from the pot. After it cools down a little, coat it with sugar and let it cool again to become the finished product.

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