Chinese Food
Lemon pound cake
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Pound cake. Once eaten. You will never forget its unique taste. After baking, brush it with syrup. After three days, the syrup with the smell of wine and lemon is perfectly mixed with the cake. How to teach people not to love you. If you don't like too much acid, please reduce the amount of lemon juice. I don't think my lemon juice is very sour. So I put it hard. Plus I love acid (≥ V) (≥ V) (I cut it up on the first day and tried. A lot of lemon juice is eating sour. But on the third day, it's a magical fusion of sour taste. The taste is just good (≥ del ≤) mold - Sanneng sn2132 fruit bar just finished one portion-
Cooking ingredients
Cooking Steps
Step1:Wash the lemon. Rub the peel into lemon dander (do not rub the white part. It will be bitter). Add 5g sugar. Mix and leave for 15 minutes. Let the fragrance of the lemon peel evaporate. Lemon half cut and juice
Step2:All materials are ready. Cut butter into small pieces and place them at room temperature before use
Step3:Sugar and salt sifted. Added to butte
Step4:Whisk until butter is whit
Step5:Add a small amount of egg liquid to the butter several times. Mix evenly each time and then put the egg liquid (a small amount of egg liquid must be added many times. Otherwise, it is easy to cause oil-water separation
Step6:Add lemon peel and beat wel
Step7:Low gluten flour and baking powder mixed and sifte
Step8:Cut and mix with scrape
Step9:Finally add lemon juice. Mix the batte
Step10:Pour into the pound cake mol
Step11:Scoop the cake into a concave on both side
Step12:Put it in the middle layer of the oven 180 degrees for 40 to 45 minutes. The top of the cake is burnt yellow. The toothpick is inserted from the crack without bringing out the wet batter (this mold is thinner and higher. The mold with a wider width can adjust the time appropriately
Step13:In the process of baking the cake, we are going to brush the syrup of the cake - put 15 grams of sugar and 25 grams of water into the milk pot. Boil until the water boils. Turn off the fire immediately
Step14:Turn off the heat and add lemon juice and Jundu orange win
Step15:45 minutes later, you can take out the cake when you see a slightly burnt color on the top of the cake. Insert a toothpick into the top of the cake. No wet batter means the cake is ready. Pour out the cake and put it on the air line
Step16:Cool the cake until it's warm. Brush the syrup to the bottom of the cake with a brush. Brush it all around and through the cracks in the middle. You can see that the cake will absorb quickly. Brush hard. Don't be afraid
Step17:The cake with syrup is packed in a fresh-keeping bag. Put it in the refrigerator and cut it into pieces the next day. (actually, the pound cake is better for three days.)
Cooking tips:Pound cake is energy bomb. Polysaccharide and butter. But you will definitely fall in love with its good taste once you try. Especially add a lot of lemon juice and lemon peel. It is sour and sweet. You can also see the evenly distributed lemon peel particles after cutting. A little salt can also bring out the fragrance of lemon. I personally think it's the soul of pound cake to brush syrup. Here, I choose Jundu orange wine. The wine with fruit flavor and fruit juice. After three days, the acid will not be too obvious. But it has fruit fragrance. It's very suitable to mix with coffee or black tea.
