Traditional Chinese orange cakes

Serves 1
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Directions

  1. 1Wash and peel off the outer layer of the orange skins, making sure to leave the white part out.
  2. 2Wash and peel off the outer layer of the orange skins, making sure to leave the white part out.
  3. 3Wash and peel off the outer layer of the orange skins, making sure to leave the white part out.
  4. 4Make six cuts on each orange, being careful not to cut too deep to avoid breaking them.
  5. 5Make six cuts on each orange, being careful not to cut too deep to avoid breaking them.
  6. 6Make six cuts on each orange, being careful not to cut too deep to avoid breaking them.
  7. 7Use two plates to flatten the oranges and squeeze out their juice.
  8. 8Use two plates to flatten the oranges and squeeze out their juice.
  9. 9Use two plates to flatten the oranges and squeeze out their juice.
  10. 10Coat each orange with sugar.
  11. 11Coat each orange with sugar.
  12. 12Coat each orange with sugar.
  13. 13Place the sugared oranges in a large pot and marinate them in sugar overnight.
  14. 14Place the sugared oranges in a large pot and marinate them in sugar overnight.
  15. 15Place the sugared oranges in a large pot and marinate them in sugar overnight.
  16. 16On the next day, transfer the oranges with their juice to a large cooking pan.
  17. 17On the next day, transfer the oranges with their juice to a large cooking pan.
  18. 18On the next day, transfer the oranges with their juice to a large cooking pan.
  19. 19Simmer on medium low heat for about 30 minutes until the syrup turns sticky and the oranges turn glossy.
  20. 20Simmer on medium low heat for about 30 minutes until the syrup turns sticky and the oranges turn glossy.
  21. 21Simmer on medium low heat for about 30 minutes until the syrup turns sticky and the oranges turn glossy.
  22. 22Transfer them to a rack and let them cool.
  23. 23Transfer them to a rack and let them cool.
  24. 24Transfer them to a rack and let them cool.
  25. 25Tie a string around each orange and hang them up with direct sunlight and good air circulation.
  26. 26Tie a string around each orange and hang them up with direct sunlight and good air circulation.
  27. 27Tie a string around each orange and hang them up with direct sunlight and good air circulation.
  28. 28The orange cakes are ready when they feel completely dry.
  29. 29The orange cakes are ready when they feel completely dry.
  30. 30The orange cakes are ready when they feel completely dry.

Ingredients

  • 1 box fresh oranges
  • 1 box fresh oranges
  • 1 box fresh oranges
  • sugar
  • sugar
  • sugar

Equipment

potcooking panrackstringtwo plates

Tips

  • Make sure you leave the white part out when peeling the oranges.
  • Be careful not to cut too deep to avoid breaking the oranges.
  • Tie a string around each orange and hang them up with direct sunlight and good air circulation.
Traditional Chinese orange cakes | Clip Recipe