Chinese Food

Cooking Steps

1. 

   Step1:Weighing to prepare foo

2. 

   Step2:Mash lemon pee

3. 

   Step3:After butter softens at room temperature, it should be fully whitene

4. 

   Step4:Mix with suga

5. 

   Step5:Add egg liquid in several times to avoid oil-water separation. Mix well and then add a small amount of egg liquid to continue mixin

6. 

   Step6:Beat into a fine, smooth, granulated butter past

7. 

   Step7:Sift in low gluten flour. Stir with a spoo

8. 

   Step8:Put the cake paste into the pound cake mold. If it's not sticky, pour it directly into the mold. Wrap the mold with oil paper. Bake it for 30 minutes at 180 degrees up and down. Stick it in with toothpick to see if it's cooked. When it's half baked, put the lemon slices on the cake. Let the lemon bake together

9. 

   Step9:Finished picture. Wrap the baked pound cake and refrigerate it for two days. Wait for it to return oil