Cooking Steps

1. 

   Step1:First of all, make lemon curd. Cut a lemon peel with a file. It's a very thin kind of crumb. Squeeze 42g lemon juice and two yolks. Beat the three raw materials evenly with eggs. Add sugar into the butter. Heat it over low heat until the butter melt

2. 

   Step2:Slowly pour the melted butter into the mixture of yolk and lemon juice. One side down, stir it with the egg pump. The butter is not heated very hot. Just melt it. Then pour the mixed liquid back into the small pot. Continue to heat it over a low heat. Stir while heating. The liquid will become more and more viscous

3. 

   Step3:Until it's like a picture. It's a little bit like the sticky state of rice paste eaten by children. Then pour it into a container to cool it for standby

4. 

   Step4:Next, we start to make lemon Qifeng cake. Mix the milk, corn oil and 15g sugar. Sift in the low flour and corn starch. Stir with the egg puff without flour

5. 

   Step5:Continue to add four yolks. Prepared lemon juice and lemon peel. Stir wel

6. 

   Step6:Add a few drops of lemon juice and the remaining 30g of white sugar to the protein. Beat until it's dry and foamy. Don't beat it. Qifeng won't be delicate

7. 

   Step7:Add the protein into the batter three times. Pay attention not to defoaming during the mixing process. It's the same as the common Qifeng copying process. I don't want to make it too thick. So I used a six inch mold and a four inch mold. The four inch mold only poured less than half of the batter (this process can preheat the oven. 150 ℃)

8. 

   Step8:Put the cake in the middle and lower layers, 150 degrees up and down, bake for 40 minutes, cool and demould for standby. Bake the four inch cake for 30 minutes. For the convenience of me, put it in an oven. If you bake the four inch cake separately, you can reduce the time.

9. 

   Step9:Cut the cake into three pieces. Dice the strawberries. Mix 30g of softened butter, 55g of mascarpone cheese and 70g of lemon curd. Beat evenly. Do not over beat. Even.

10. 

    Step10:Spread a layer of lemon cream on the interlayer. Spread a layer of strawberry granules. Spread two layers of lemon cream just enough. Control the quantity.

11. 

    Step11:Continue to make the outer layer of lemon butter cream. The outer layer of lemon cream first sends the ingredients other than lemon curd. First, the cream is thickened and the remaining lemon curds are added once. Put it in a mounting bag. Cut a one centimeter wide on

12. 

    Step12:

13. 

    Step13: