Chinese Food
Perfect pound cake strategy -- lemon pound cake
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O(∩_ O ~ people who love pounds. How could they not make this lemon pound. All the time. To make pound. My first choice is passion fruit pound. But I haven't bought passion fruit in recent years. So ~ lemon is not as good as passion fruit aroma, but its acidity is almost the same. With the unique fragrance of lemon peel, it's also excellent. Citrus fruit is very suitable for cake. Orange. Lemon has always been my favorite - (1) this pound cake uses a lot of sugar. But it's not sweet and greasy with a lot of fresh lemon juice. Even after just brushing the sugar water, don't be sour. Put it on for about 2 days. When the taste is mixed, it just tastes good. It's very fresh. (2) Finally, let's talk about it. Add some almond powder to the pound cake. It's perfect for butter and almond powder. On the right side of the cover menu is the slice of cake. It's not the picture in the book. I'm just making the background cloth for that book.
Cooking ingredients
Cooking Steps
Step1:Mix low powder, baking powder and almond powder evenly. Sift together for three times.
Step2:The lemon peel is wiped out with a dandruff remover (the three energy lemon scraper I use). Note that there must be no white peel. It will be very bitter. If the lemon peel is long and silky, cut it again.
Step3:Beat the softened butter gently with the beater until smooth.
Step4:Add all the egg liquid 510 times. Beat the butter. Add the next egg liquid after each absorption. Otherwise, it is easy to separate the water and oil. Such a pound cake is a failure. Compared with summer and winter, it is easy to separate water and oil. Generally, the temperature is high in summer. You can use refrigerated eggs and butter to melt during the beating process. You should put them in the refrigerator to cool down and then beat them. On the contrary, in winter, the egg liquid should be heated. The egg liquid should be added a few times
Step5:Add the egg liquid again. Continue to beat.
Step6:Until the butter is fluffy, white and very light.
Step7:Sift in the powder mixture. Pour in the lemon peel.
Step8:Sift in the powder and mix it until there is no dry powder. Count it specially. Mix it for 35 times.
Step9:Pour in the fresh lemon juice. Continue to stir it with the method of Xiaogu.
Step10:With the teacher 's skill, five petals can appear normally. Although I didn't do it perfectly, I took a picture for your reference.
Step11:Mix for about 70 times. 105 times in total. We must mix the whole batter until it is glossy. Only in this way can we make a delicate and elastic cake.
Step12:In mold.
Step13:Shake off the bubbles before entering the furnace.
Step14:When you bake the cake, you need to boil sugar water - sugar 20g + 33g water. Boil until the water boils. Sugar melts. Add 20g fresh lemon juice after cooling. (the amount of sugar water given is just enough to brush this pound cake. Generally, I will brush the corners and the surface several times. The surface of the pound cake brushed with sugar water will not dry and choke.)
Step15:This is the pound cake that came out two days later. The surface is already wet.
Cooking tips:There are skills in making delicious dishes.
