Cooking Steps

1. 

   Step1:The powder is mixed and screened, and the mould is oiled. Preheat the oven for 160 degrees. Bake for 30 minutes. Put the lemon peel into the sugar. Mix well. Let stand for about 10 minutes.

2. 

   Step2:Add the salt and half of the egg liquid into the lemon sugar and mix well. Add the remaining egg liquid twice. Mix well. No need to beat.

3. 

   Step3:Add rum and cream in turn (my black and white milk). Mix well. Then add the melted butter and mix well.

4. 

   Step4:Add the sifted powder three times. Mix gently with a scraper.

5. 

   Step5:Finally, add the Sugar Lemon peel. Mix well (I didn't make the Sugar Lemon peel, so I didn't add it). Pour batter into the mold. Open and bake.

6. 

   Step6:Add water to the sugar. Microwave until it dissolves. Add in the lemon juice. Let cool. (syrup - granulated sugar 25g water 30g lemon juice 15g edible Bergamot flavour (save) 1g

7. 

   Step7:Insert the bamboo stick into the center of the cake before it is put out of the oven. The bamboo stick will be cooked when it is clean. After the cake comes out of the oven, it will be demoulded immediately. Put it on the grid. Brush syrup on the top and around with heat. Let it stand and cool.

8. 

   Step8:After the cake is completely cooled, wrap it with plastic wrap and refrigerate it in a sealed box. Take it out of the refrigerator 30 minutes before eating and restore it to room temperature.