Chinese Food
Lemon pound cake
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Cooking ingredients
Cooking Steps
Step1:Make lemon sugar - lemon peel + 140g sugar and mix well. Let it stand for several hours. Let the aroma of lemon fully combine with suga
Step2:Mix all the materials that are trapped inside. Then heat them to be sticky. Put them into the flower mounting bag and refrigerate for half an hour
Step3:Butter to feathe
Step4:Add lemon sugar and continue to bea
Step5:Add yolk and egg white and mix wel
Step6:Sift in flour and baking powder and mix them evenly. Then put them into flower mounting bag
Step7:Preheat the oven at 170 ℃. Squeeze the batter into about half of the mold. Then cut the lemon paste mounting bag and insert it into the batter. Squeeze in the frozen lemon paste. Then add the remaining batter to 9 points (these batters can make about 10 cupcakes
Step8:Bake in oven for 25 minute
Cooking tips:1. The amount of lemon juice in the lemon sauce can be adjusted according to the personal taste. If you like the more sour one, you can add 10 grams of lemon juice. 2. Never squeeze too much lemon jam into the batter. Because the batter will expand during baking, resulting in filling overflow. And the flower mounting bag must be inserted into the batter and then squeezed. Otherwise, the filling may spread around the cake. There are skills in making delicious dishes.
