Chinese Food
Lemon pound cake
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Recently, I have made a variety of pound cakes with different tastes. My favorite lemon flavor. Lemon chips and fresh lemon juice are added to the cake. It tastes sweet and sour. The taste of lemon juice neutralizes the original thick taste of pound cake. If I eat too much, I won't feel sweet. During the baking process, the house is full of lemon flavor. It's very good. The quantity given by fangzili is applicable to the quantity of one cake mould (small toast mould) of caiweijiapound. This batter is a little more in his small toast mold. It can reduce butter and flour by 10 grams. Sugar water is the soul of pound cake. After the pound cake is baked, it must be brushed in while it is hot. When the temperature drops to the palm temperature, wrap the preservative film and refrigerate it for 3 days, and the taste will reach the best state.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials 1. Sift the flour 3 times from 30cm height 2. Wash the lemon and take the lemon peel. Mix with a little sugar to stimulate the taste of lemon. Lemon dandruff must have a layer on the surface. It can't have the white part inside. Otherwise, it will be bitter. 3. Cut the lemon and take the fresh lemon juice for standby. 4. Soften the butter at room temperature until the fingers can press out of the pit. 5. Lay a layer of oil paper on the mold. Boil the sugar for syrup with water until boiling and cool, then add lemon juice for standby.
Step2:Beat the softened butter slightly with the beater until the color is lighte
Step3:Add sugar powder and beat until the color is lighter and the volume is lighter.
Step4:The whipped butter shows a slightly feathered shape in the picture. The color turns white, the volume expands, and the feeling is very light.
Step5:Beat the butter several times (I divided five times) into the egg liquid and then beat it at a high speed. After each time of adding the egg liquid, completely beat it and then add the egg liquid again. Avoid water oil separation. I played for a minute at a time before I joined again.
Step6:The state of being buttered after all the eggs have been put in
Step7:Sift the batter into the flour that has been sifted for three times. Add the lemon peel. Stir well with a scraper. Don't worry about stringing. Stir until there is no dry powde
Step8:Add in the fresh lemon juice. Continue to stir. I used the mixing technique of the island teacher. I stirred it about 100 times in total. The mixed batter is delicate and gloss
Step9:Mounting ba
Step10:Put it into the mould already covered with oil paper. Use a scraper to arrange the two sides in a low state. Put it into the preheated oven of 170 degrees. Middle and lower layers. Heat up and down for about 50 minutes. Brush sugar water when it's hot. When the cake falls to the palm temperature, wrap the plastic wrap and refrigerate it overnight. I think the taste of this pound cake is better than that of a cold night after 3 days.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
