Chinese Food
Lemon pound cake cup -- Trial menu of Galanz King Kong vertical electric oven
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I'm very lucky to get the trial use of Glanz's King Kong vertical electric oven. Let me experience this kind of good oven that is worth recommending to you. Thank you, douguo.com. Thank you, Glanz. It has always been thought that the size of the household oven. 30L is enough to meet the needs of ordinary families. However, Galanz's 18L King Kong vertical electric oven has subverted my understanding of the oven. Although it's only 18L, the design of three-dimensional structure has greatly saved space. It's really a small body and large energy. In addition to ordinary baking cakes, bread, biscuits and pizza, you can also bake more than 30 chicken wings and two Jin of squid in the oven at the same time of the top BBQ. It's really exaggerated. These days, you can't help baking. It's really practical. When I get an oven, I will try the coloring first. I bake a small cake cup and find that the coloring is very even. Small baking volume, strong firepower, small cake cup for 18 minutes
Cooking ingredients
Cooking Steps
Step1:Materials are ready.
Step2:Rub the surface of lemon with salt. Rinse it with water. Wipe out the lemon scurf with a blender for use.
Step3:The butter softens at room temperature. Add in the sugar and beat it with an electric beater at low speed.
Step4:When the volume increases, the color becomes lighter. The pattern is feathery.
Step5:Add the egg liquid several times and continue to beat (more than 5 times).
Step6:Every time, it should be stirred evenly and smoothly before adding another time. This can avoid the phenomenon of oil-water separation.
Step7:Add lemon peel and milk. Add 34 drops of lemon juice. Beat well.
Step8:Add in the rum. Beat well (not to put).
Step9:Sift low gluten flour, baking powder and salt into the batter from a high place.
Step10:Mix evenly with a rubber scraper (turn the bottom of the bag from the bottom to the top. Do not circle it).
Step11:Put the cake batter into the flower mounting bag and cut a small hole.
Step12:12 put the film into the soft paper holder. Squeeze the cake batter into the paper holder. About 8 points full.
Step13:Preheat the oven by 180 degrees. Put 12 pieces of film on the baking net in the middle of the oven. Bake for about 18 minutes until the surface is golden (the bamboo stick is inserted into the cake. There is no adhesive when it is taken out).
Step14:Take it out after cooling. Put it into a fresh-keeping box for preservation. After overnight, the tissue will be wetter and taste better. The lemon flavor will be more prominent.
Cooking tips:1. The key to the success or failure of this cake lies in the passing of butter and egg liquid, as well as the way of mixing. Butter - soften thoroughly before beating. Don't worry about the beating process. Beat slowly with the lowest gear of the electric egg beater until the volume increases and the color becomes lighter. The pattern is feather like. Chicken liquid - add a small amount of chicken liquid several times (more than five times). Stir it evenly and smoothly every time, then add another time. This can avoid the phenomenon of oil-water separation. Turn the batter from the bottom of the bag to the top. Do not circle the batter. While turning, press the batter. Mix until it is even and smooth. 2. The flour needs to be sifted into the batter from a high place. In this way, the batter will be filled with a lot of air. The taste of the cake will be softer. 3. If you don't have rum, you don't have to. 4. Lemon juice and lemon dandruff are the unique flavor of this cake. Lemon juice and lemon dandruff can enhance the fruit flavor and reduce the greasiness of the cake. They can not be omitted. 5. Adjust the baking temperature and time according to the temper of your oven
