Chinese Food
Lemon pound cake
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Cooking ingredients
Cooking Steps
Step1:Family portraits. Preparation - microwave the butter and melt it. Return the egg temperature. Apply butter on the inner wall of the mold. Then apply a thin layer of flour. Put the mold in the refrigerator for cold storage.
Step2:You need two basins, one large and one small. Pour 50 degrees of hot water into the large basin. Pour egg liquid and sugar into the small basin. Stir it at high speed until it is completely whisked. Note that the temperature of the egg liquid should not be too high.
Step3:Pour out the water in the big basin and dry it. Pour in the melted butter. Add the sifted flour three times. The action should be light. Mix well each time.
Step4:Take one-third of the batter from the large bowl and pour it into the small bowl. Mix well with the egg mixture.
Step5:Then pour all the mixture in the small basin into the large basin. Mix well, then add the lemon peel. Then mix well.
Step6:Take out the mold. Pour in the cake paste. Shake until there is no big bubble.
Step7:Bake in the middle layer of the oven preheated to 170 ℃ for 40 minutes. Before taking out, insert a needle into the middle part to see if there is any batter not baked. Take it out and turn it upside down for cooling. Shake it to release the mold.
Cooking tips:Before making the pound cake, the taste was not refined enough. After reading Jun Zhi's book, I realized that the eggs were beaten when they were taken out of the refrigerator. They were not hairy enough. The mold is a 17 * 7 * 6 rectangular mold. There are skills in making delicious dishes.
