Chinese Food
Qifeng cake with lemon sauce
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Lemon taste is sour and sweet, and its nature is smooth. It can penetrate into the liver and stomach channels; it has the effect of resolving phlegm, relieving cough, promoting fluid production and strengthening the spleen.
Cooking ingredients
Cooking Steps
Step1:Lemon sauce weighs well.
Step2:Add milk and corn oil and stir well
Step3:After mixing and emulsifying, as shown in the figure
Step4:Then add in the low powder and mix well, then put in the yolk and mix well.
Step5:The batter after mixing is very delicate
Step6:Whisk the protein into lemon juice until it's fisheye like, then add half the sugar.
Step7:Beat until there are obvious lines, then add the other half of sugar.
Step8:Just hit the big hook.
Step9:Scoop in a third and mix well - mix in the remaining protein. Pour into the mold. Bake for 45 minutes at 165 ℃.
Step10:Out of the oven. Back button. After airing, demoulding can be used.
Step11:The final product.
Step12:The air hole is a little big but it's as soft.
Cooking tips:Here's the rest of my lemon sauce for tarting pie - it's gone at last. There are skills in making delicious dishes.
