Cooking Steps

1. 

   Step1:Butter - soften thoroughly at room temperature 40 minutes in advance; eggs - return to room temperature in advance; low gluten flour, baking powder, almond powder - sift twice for standby; lemon - extract and weigh for standby; oven - preheat 180 degrees.

2. 

   Step2:Lemon peel - wipe out 15g of scurf and set aside. Teacher J's advice - don't leave white peel. It's very bitter.

3. 

   Step3:Thoroughly soften the good butter.

4. 

   Step4:Add 80g white granulated sugar twice.

5. 

   Step5:The electric egg beater will turn white and bulky. Teacher J tips - the whole process takes about 3 minutes.

6. 

   Step6:Add the mixed egg liquid (100 pieces) into the whipping butter in 5 times. Thoroughly mix each time and then add the next time. Avoid the water oil separation. Teacher J suggested that if the water oil separation occurs, it can stop. Pound cake declared failure. It will take about 5 minutes to beat until the eggs are very fluffy and light. This step is very important. It greatly affects the final qualit

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8. 

   Step8:Sift the low gluten flour, almond powder and baking powder again and add them to the butter.

9. 

   Step9:Use the J shape mixing method to mix for 6 times. (the mixing method of J is like writing capital J. Write in the middle of the top of the basin. Turn up the lower layer of paste from the bottom of the basin when lifting the pen. Turn the basin clockwise once for each mixing.

10. 

    Step10:Pour in all the lemon chips and continue to stir. Teacher J tips - try to finish in 25 steps. Just mix well without dry powder.

11. 

    Step11:Stir until there is no dry powder, pour in all the lemon juice and continue to stir. Teacher J's hint - the state to be achieved in this step is that there is no rough particle in the whole paste and the surface is smooth. This step requires 4060 turns.

12. 

    Step12:Put into the mould. Put all the cake paste into the pound cake mould. Use a soft scraper to smooth the surface. Then a light shock would shake the gas out. Enter the middle and lower layers of the oven. Bake at 180 degrees for 40 minutes. Teacher J's tips - judgment criteria - even color on the surface. Insert a toothpick from the top and pull it out. No paste residue means that you are ripe.

13. 

    Step13:When we bake the cake, we start to make the sugar water on the surface. This step is also very important. The pound cake with the sugar water on it tastes sweet and sour. If the surface is not dry, it will not dr

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