Chinese Food
Snow lemon pound cake
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I saw a new coffee shop launched pound cake a few days ago. I found it was autumn. It's cold. I feel less guilty when I eat some high calorie food. This pound cake is super high in sugar and oil. It's not greasy when I add a whole lemon peel and squeezed lemon juice. It's refreshing instead. But I didn't dare to eat more. I like it very much. I ate a lot... Materials - cake body - butter 84g, sugar 84g, egg liquid 102G, low gluten flour 67g, corn starch 67g, lemon peel 1, baking powder 2G, rum 10ml, lemon juice 15ml, vanilla essence a few drops, salt a little bit of lemon cream butter 15g, lemon juice 15ml, sugar 100g-
Cooking ingredients
Cooking Steps
Step1:Take a lemon and wash it. Wipe off the lemon skin with a wire erase
Step2:Then cut the lemon in half. Squeeze and set aside
Step3:Butter is softened at room temperature and then added with sugar. Beat with electric beater until it is lighter and bulky
Step4:Add the egg liquid in several times. Stir evenly. Pay attention to adding the next time the egg liquid is fully mixed
Step5:Drop in a few drops of vanilla extract. Beat wel
Step6:Add lemon peel. Beat wel
Step7:Sift in a mixture of low gluten flour, cornstarch, baking powder and sal
Step8:Mix evenl
Step9:Add 10ml ru
Step10:Then add 15ml lemon juic
Step11:Mix evenl
Step12:Pour the cake paste into the mold. Press it slightly to make the cake paste in the mold show a state of high concave edge
Step13:Feed the mold into the third layer of the preheated oven. 180 ° for about 45 minute
Step14:When it's heated to about 20 minutes, you can see that the cake has grown very high, and the center is evenly cracked. It's very beautiful. Keep baking and coloring
Step15:After baking, release the mold and cool it for standb
Step16:Then make lemon cream. Melt the butter and add the lemon juice
Step17:Then add sugar powde
Step18:Mix to make even lemon icin
Step19:Pour it on the surface of the cake and let it solidify, then slice it
Step20:Finished product drawin
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Don't use force when wiping the lemon peel. The white substance inside the skin is unnecessary; 2. When adding the egg liquid into the butter, it must be fully fused before adding the next egg liquid to avoid oil-water separation; 3. When I do this, I add a layer of thin oil paper inside the mold. It is mainly for the convenience of demoulding and subsequent cleaning. It can also be directly poured into the mold without oil paper; cooking There are skills in eating.
