Cooking Steps

1. 

   Step1:The medium-sized pound cake mould of the chef is spread with oil paper. It is more convenient to take out when bakin

2. 

   Step2:Xinliang moon cake powder, baking powder and sieving twice for standb

3. 

   Step3:The softened butter is added with sugar (butter). The salt is quickly whisked by the electric egg beater until the butter turns white. The volume expands twice. The egg beater has a sharp corner when it is lifted

4. 

   Step4:Add 4 yolks into the butter in 4 times. Use the electric beater to stir and absorb, and then continue to add the next yolk to stir

5. 

   Step5:Add the protein into the sugar (protein) and use the electric egg beater to beat it to 9 points. Lift up the small hook

6. 

   Step6:Take half of the beaten protein and put it into the butter paste. Mix wel

7. 

   Step7:Pour in half of the sifted powder. Mix wel

8. 

   Step8:Pour the batter into the rest of the batter. Mix well

9. 

   Step9:Pour in the rest of the powder and continue to mix until there is no dry powder

10. 

    Step10:Add room temperature light cream. Stir to a fine batter stat

11. 

    Step11:Pour into the mold 9 minutes full. Smooth. Preheat the oven for 170 degrees. Bake for 60 minutes. The toothpick is inserted into the batter but not brought out. It's cooked. Remember to bake it thoroughl

12. 

    Step12:Put it in a cool rack until it's warm. Wrap it in a plastic wrap. Oil return at room temperature for 23 days has the best taste. The surface decoration is cream cheese mixed with light cream. Also put lemon slices for decoration. The light lemon fragrance will be sweet and greasy

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin