Chinese Food
Lemon pound cake
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This recipe is master pH's lemon pound cake. I won't be long winded. Its perfect and varied level makes people feel satisfied after eating. Besides, don't eat more in the evening. It's a pound of cake. It's nice to make breakfast, especially with plain soymilk. It can also be made into a cupcake bottom
Cooking ingredients
Cooking Steps
Step1:1. Put baking paper on the pound cake mold. 2. Wipe the lemon peel. Mix the lemon peel with 20 grams of sugar and refrigerate for more than one hou
Step2:3 eggs + Lemon sugar + 100g fine sugar. The container is soaked in 40 ℃ hot water and electric whisked until it turns white and swollen. 4. Add cream and electric whisk. 5. Add rum and then whisk. 6. Melt the butter in microwave oven. Remember to cover the surface with plastic film. Preheat the oven at 170 ℃ and 7. Sift the low gluten flour and baking powder. Cut and mix with scraper. Mix well with egg liquid. Add salt. Mix gently with scraper for 8 minutes and 3 times Add the melted butter along the edge. Stir the batter in the bottom of the scraper pocket like stir fry. 9 into the mold. Shake a few times to remove the big bubbles. Enter the oven. Bake at 10 170 ℃ for 15 minutes, then take it out. Use a scraper to draw a line in the middle of the semi-solid batter surface. Then put it into the oven for 3035 minutes, and then put it out of the oven. Let it coo
Cooking tips:Mold - 8 / 18 cm pound cake mold. I'm a double 8-inch round mold with a temperature of - 170 ° C. bake it for 15 minutes and then take it out. Use a scraper to draw a line in the middle of the semi-solid batter surface. Then put it into the oven for 3035 minutes and soak the lemon in salt water for more than 1 hour. Knead to remove the surface wax. Rub out the lemon peel and make it delicious.
