Chinese Food
Lemon pound cake
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The four main ingredients of the traditional pound cake are flour, butter, sugar and egg liquid. So, it's really a heavy weight, heavy oil thing. But ha. Heavy oil doesn't mean the taste is greasy. Of course, it also has to be compared with what. It also has to be divided into people. It also has to be divided into success or not. Its calories are there. But for most people, the taste is mellow and not greasy. Especially lemon pound cake. Absolutely small and fresh. Although the black beer dried fruit pound cake has a richer taste, the lemon pound cake is also a classic one. -
Cooking ingredients
Cooking Steps
Step1:Wipe the washed lemon dry. Peel or slice it carefully and then shred it (do not cut the white part together. It has bitter taste). Mix it with a proper amount of sugar in advance and marinate it. Cut the lemon in half. Squeeze and set aside.
Step2:Soften the butter into toothpaste shape in advance. Add sugar powder and a drop of salt (just pinch it with your hand). Stir it with a scraper first, so as to avoid splashing everywhere during quick beating. In addition, the container is better to be a little deeper in proper size. Use electric egg beater to fully whisk to the feather shape with light color and bulky volume.
Step3:Add a small amount of broken whole egg mixture several times. Mix well each time before pouring into the next time. The temperature of egg liquid is close to that of butter. Add in the egg liquid completely and beat well.
Step4:Add some lemon peel and peach and apricot jam. Stir well.
Step5:Add sifted low powder and baking powder. Stir evenly (from the bottom to the top. Try to avoid circling. Except for occasionally scraping the batter on the surrounding pots).
Step6:Pour in 25 grams of lemon sweat. Stir well. Put it into the mold. Use the scraper to assist in troweling. The mould is suitable for using sn2132. It can also be used for other moulds. It can be made of small paper cups. The new mould of the cat is bigger. The quantity needs to be doubled to look good.
Step7:Preheat the oven 180 degrees up and down for five minutes. Bake in the middle for about 40 minutes. It is normal for the surface to crack during baking. You can use a sharp knife with water in the middle to gently cut a piece in about 12 minutes.
Step8:During the baking process, you can prepare syrup for brushing the surface. Melt the sugar in water and bring to a boil. Pour into a container. Cool slightly. Add lemon juice and liqueur. Mix well.
Step9:When it's out of the oven, carefully and gently pour out the cake on the drying stand. Brush all sides of the cake with multi-layer syrup while it's hot and patient. It will absorb all. After cooling thoroughly, pack into bags and refrigerate for two days before eating. The flavor is better.
Cooking tips:1. The butter is very important. It's better to have it at about 20 degrees. If the room temperature is low in winter, it can be operated with warm water. In summer, it can be operated with cold water. The temperature of the egg liquid should be close to that of the butter. Pour in a small amount for several times. Mix well each time. 2. No jam or baking powder. But it is not recommended to omit baking powder if the butter is not well grasped. 3. The lemon bought can be washed and dried first. The dandruff is salted and sealed for preservation. It can be used at any time. 4. In the recipe, we use the lemon juice that is squeezed without adding water. 5. You can put more sugar properly. The cat has reduced it a little. But I really don't recommend reducing it too much. 6. The temperature and time of baking is not absolute. It depends on the size of the mold and the temper of the personal oven. 7. Sweet wine can be stemmed sweet wine, brandy, Jundu orange wine, white rum and so on. There are skills in making delicious dishes.
