Chinese Food
Lemon pound cake
(114658 views)
Lemon has its own strong fragrance. It smells fresh and refreshing. It also contains rich vitamin C. It tastes fresh, sour, sweet and appetizing. So many people like the delicious food with lemon. Pound cake texture is solid and delicate. The taste is moist. Rich milk fragrance. Will eat more like more.
Cooking ingredients
Cooking Steps
Step1:Clean the lemon with salt. Peel the lemon with a planer. Do not scratch the white part. Cut the lemon peel into small pieces. There is also a special lemon Sassafras. It's more convenient. Mix the lemon peel and 3 grams of sugar for standb
Step2:Squeeze out the needed lemon juice for us
Step3:Cut butter into small pieces and soften, then add sugar powde
Step4:Use the beater of the electric beater to mix the sugar powder and butter first, and then start the power supply, so as to prevent the sugar powder from splashing out. Beat the butter until it is bulky and white. Add the egg liquid into the butter several times. Each time, whisk until it is completely absorbed and then add the next tim
Step5:Pour lemon peel i
Step6:Then pour in flour and baking powde
Step7:Mix until there is no granule. Pour in 25g lemon juice. Turn over until the surface of the batter is glossy. Mix about 100 times. It's not like chiffon cake. It's afraid of mixing. Pound cake can be vigorously mixed. Let the batter produce a gluten. It can effectively support fine bubbles. So the cake expands to a higher level
Step8:Put the mixed cake paste into the decoration bag. It's OK without the decoration ba
Step9:Squeeze the cake paste into the long piece of cake mould (my mould size is 230 * 50 * 65mm). It is high on both sides and low in the middle. Shake it on the table
Step10:Put it into the middle and lower layers of the Dongling k40c oven preheated to 170 degrees. Bake for about 4045 minutes
Step11:Prepare sugar water when baking. Pour 20 grams of sugar into 30 grams of water. Cook over low heat until sugar melts. Turn off the heat and pour in 10 grams of lemon juice. Take out the cake after baking. Pour it on the air rack. Brush the sugar water into the cake with a brush. Brush all five sides. Brush all the sugar water in. Wrap the cool cake with plastic wrap. Refrigerate for two or three days before eating. The taste is bette
Cooking tips:There are skills in making delicious dishes.
