Cooking Steps

1. 

   Step1:Use a wire planer to remove the two lemons. Set aside.

2. 

   Step2:The rest of the lemon is used to extract 60g of lemon juice.

3. 

   Step3:Take 210g of fine sugar and 70g of clear water and put them into a small milk pot to boil into syrup. Be sure to heat them over a small heat.

4. 

   Step4:While boiling syrup, it can also be used to kill protein. The remaining 120g of fine sugar is added to the protein three times. If using the chef's machine, start at a low speed. After three times of sugar addition, turn to a medium speed. When you reach the sixth distribution, change to a low speed so as not to hit it. (the same with egg beater

5. 

   Step5:When the syrup reaches 118 degrees, get out of the fire.

6. 

   Step6:Slowly pour the syrup along the inner wall of the chef's machine basin. Pour it into the cream for 45 times. Note that it is carried out at the same time while beating the protein. The chef's machine is kept at medium and high speed.

7. 

   Step7:When the temperature of the protein cream drops to the hand temperature, you can stop sending it. Pour the beaten cream into another clean container and let it dry. Set aside.

8. 

   Step8:Whisk the cream to eight.

9. 

   Step9:Then add the cooled egg white cream, lemon juice, black rum and lemon scurf into the cream in three parts, and mix them evenly with a soft paddle. Students who don't use the chef's machine turn them over with a scraper. Be sure to add them in several times. Otherwise, they will be mixed unevenly and separated easily.

10. 

    Step10:This is the final state of mixing.

11. 

    Step11:Before the cream paste is poured into the mould, we roll the baking paper into a cylinder, which is a distance from the baking bowl, and then stick it with the adhesive strip. This is to make it possible to put more cream paste.

12. 

    Step12:Put it in the refrigerator for at least 4 hours, and then it can be eaten.

13. 

    Step13:It looks better with a little decoratio