Chinese Food
Lemon Cupcake
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Lemon fragrance. The summer in my memory is this taste
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Wipe the skin of lemon with salt to remove the wax and pesticide. After washing, roll on the table. It's convenient to squeeze out the juice later (the formula can be 8 cupcakes of standard size
Step2:Put two whole eggs and two yolks into the bowl. The yolk brings the cake an attractive bright yellow and soft and moist taste. Then use a fine-grained planer to shred the yellow skin of lemon. Be careful not to scratch the white bitter par
Step3:Add sugar and salt into the egg basin. Beat with electric beater until the sugar is completely melted. The mixture left after lifting the beater is half flowing and thick white. The lines formed after flowing can disappear. At this time, preheat the oven to 340 ° f (170 ℃). Turn the butter in the microwave oven for 30 seconds to completely melt into liquid state
Step4:Pour in the peeled lemon. Cut the lemon into two parts. Squeeze in the juice of a lemon. Mix it up immediately (the steps after adding the lemon juice. Please be quick and light. Try to prevent defoaming. The light and moist taste of this cake is achieved by the beating of eggs. If the defoaming is serious, it will fail
Step5:Sift the flour with low gluten, mix it up immediately after adding it into the egg basin, cut and mix (the same way as mixing Qifeng cake batter). Stop mixing when you can't see the flour particles. Add the liquid butter (note that the butter temperature should not be too high. It's ok if it's not hot to touch. So it's necessary to melt the butter a few steps in advance) and mix it evenly with the egg puff
Step6:The state of mixing is like this - the batter can flow continuously. It can form lines that can disappear
Step7:Prepare eight paper cups. Use the ice cream scoop to transfer the batter into the paper cup. Fill it up to eight points. Because when baking, the eggs will swell the cake. You can also use the round flower mounting mouth and bag to transfer the batter. This is more convenient
Step8:Bake in the oven at 340 ° f (170 ° C) for about 25 minutes. See the golden color on the surface. Take it out and use a bamboo stick to test whether there is no paste
Step9:enjoyit。
Cooking tips:1. The common cupcakes I have made are similar to the butter pound cakes. They expand the cake body by the way of buttering and baking powder. But this cake expands by the way of eggs. It's similar to the sponge cake. The taste is wetter than the sponge cake and lighter than the pound cake. The lemon peel and lemon juice increase the fresh taste. It's a good summer snack. 2. In practice I didn't beat the eggs to a stable state. After adding lemon juice, I felt like defoaming. So I finished the rest of the steps quickly and nervously. I'd like to suggest that if you are worried about defoaming, you can beat the eggs to a state between wet foaming and dry foaming. In this way, even if there is a slight defoaming behind, it will not have a great impact on the texture and taste of the cake. 3. Lemon cake has a sour and sweet taste. So if you match with cream, you can match with cream cheese with a slight sour taste, or butter mixed with fresh cream and vanilla essence Sweet cream 4
