@starryisland04z: [𝐕𝐈𝐄𝐓𝐒𝐔𝐁 ] 𝐋𝐚̀𝐦 𝐭𝐡𝐞̂𝐦 𝐧𝐨̛𝐢 đ𝐢̣𝐚 𝐧𝐠𝐮̣𝐜 𝐭𝐨𝐩𝐩𝐢𝐧𝐠 𝐤𝐡𝐨̂𝐧𝐠 𝐧𝐠𝐮̛̀𝐧𝐠 𝐧𝐠𝐡𝐢̉ 🍨 | 𝐋𝐚̀𝐦 𝐭𝐡𝐞̂𝐦 𝐨̛̉ 𝐘𝐨𝐚𝐣𝐮𝐧𝐠 | 𝐖𝐨𝐫𝐤𝐝𝐨𝐥 | 𝐉𝐢𝐰𝐨𝐧 𝐟𝐫𝐨𝐦𝐢𝐬_𝟗, 𝐘𝐞𝐨𝐧𝐣𝐮𝐧 𝐓𝐗𝐓 _________________ Quà cho các Moa nào mai đi khai giảng nhá~~~ Xem xong ngủ ngon mai bước vào năm học mới thật phấn khởi nha:> Link yt: https://youtu.be/SZtLHy9_Ouw _________________ Do not repost #txt #투모로우바이투게더 #starryisland #txtvietsub #yeonjun

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Moist Orange Loaf with Orange Glaze🍊 20–23 cm loaf pan (8–9 inch) or 23x12 cm (9x5 inch) Ingredients Loaf 	•	Eggs (room temp): 3 large 	•	Sugar: 150 g - 180 g if you want a bit sweeter(¾ cup or ¾ cup + 2 tbsp) 	•	Orange zest: from 2 large oranges 	•	Fresh orange juice: 120 ml (½ cup) 	•	Neutral oil (or light olive oil): 120 ml (½ cup) 	•	Greek yogurt or sour cream (full-fat): 120 g (½ cup) 	•	Vanilla extract: 1 tsp 	•	All-purpose flour: 220 g (1¾ cups) 	•	Baking powder: 1½ tsp 	•	Salt: ½ tsp Orange Syrup  	•	Fresh orange juice: 80 ml (⅓ cup) 	•	Sugar: 40 g (3 tbsp) Orange Glaze 	•	Powdered sugar: 120–150 g (1–1¼ cups) 	•	Fresh orange juice: 2–3 tbsp 	•	Zest (optional, very fine): pinch Method Rub orange zest into sugar using fingers until fragrant and slightly wet. Mix wet ingredients Whisk eggs + orange sugar until slightly pale (1–2 min, no need to whip heavily). Add oil, yogurt, orange juice, vanilla. Mix until smooth. Add dry ingredients Sift in flour, baking powder, salt. Fold gently just until combined. Do not overmix. Bake Pour into lined loaf pan. Bake at 170°C (338°F), middle rack 45–60 min.  Ready when: 	•	deep golden top 	•	toothpick comes out with moist crumbs, not wet batter Orange syrup soak While cake is still warm: Heat juice + sugar until dissolved. Poke loaf with skewer. Slowly pour syrup over. Cool completely Glaze Mix to thick but pourable consistency. Pour over loaf and let it drip naturally. #Recipe #orangecake #orangeloaf #baking #loafcake
Moist Orange Loaf with Orange Glaze🍊 20–23 cm loaf pan (8–9 inch) or 23x12 cm (9x5 inch) Ingredients Loaf • Eggs (room temp): 3 large • Sugar: 150 g - 180 g if you want a bit sweeter(¾ cup or ¾ cup + 2 tbsp) • Orange zest: from 2 large oranges • Fresh orange juice: 120 ml (½ cup) • Neutral oil (or light olive oil): 120 ml (½ cup) • Greek yogurt or sour cream (full-fat): 120 g (½ cup) • Vanilla extract: 1 tsp • All-purpose flour: 220 g (1¾ cups) • Baking powder: 1½ tsp • Salt: ½ tsp Orange Syrup • Fresh orange juice: 80 ml (⅓ cup) • Sugar: 40 g (3 tbsp) Orange Glaze • Powdered sugar: 120–150 g (1–1¼ cups) • Fresh orange juice: 2–3 tbsp • Zest (optional, very fine): pinch Method Rub orange zest into sugar using fingers until fragrant and slightly wet. Mix wet ingredients Whisk eggs + orange sugar until slightly pale (1–2 min, no need to whip heavily). Add oil, yogurt, orange juice, vanilla. Mix until smooth. Add dry ingredients Sift in flour, baking powder, salt. Fold gently just until combined. Do not overmix. Bake Pour into lined loaf pan. Bake at 170°C (338°F), middle rack 45–60 min. Ready when: • deep golden top • toothpick comes out with moist crumbs, not wet batter Orange syrup soak While cake is still warm: Heat juice + sugar until dissolved. Poke loaf with skewer. Slowly pour syrup over. Cool completely Glaze Mix to thick but pourable consistency. Pour over loaf and let it drip naturally. #Recipe #orangecake #orangeloaf #baking #loafcake

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