Chinese Food
French lime pound cake
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Pound cake. Hong Kong calls it butter base. The taste is solid and fine. The texture is moist and varied. It is put into the refrigerator when it is hot and drenched with sugar water. When there is surplus temperature, the fresh-keeping film is sealed and refrigerated. After 3 days of oil return, the flavor and the taste achieve the best integration. This French lime pound cake. The combination of citric acid and cake sweetness is perfect. The taste is fresh. But it's easy to eat this kind of cake. You can't control yourself. You'd better have a Japanese fried tea and hand-made coffee with a simple smile. It's perfect. Like black coffee can also be black coffee pound cake home bared teeth bared teeth
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Butter softens at room temperatur
Step2:The lime peel is crumbled with a eraser. I cut it with a knife
Step3:Softened butter and sugar. Feather light state soft white sugar moisturizing effect will be good. No sugar can be used.
Step4:About 2-3 minutes. Please clean the basin wall in tim
Step5:Break up the eggs. Add a few times. Add the next time after each time
Step6:Complete integratio
Step7:Sieving powde
Step8:Add lime peel, cranberry, salt and some almond slice
Step9:Loading mould. Three energy fruit ba
Step10:Preheat the oven to 160 ℃. Bake it for 45 minutes on the upper and lower heat for more than 150 minutes. Take it out after baking for 20 minutes and cut it with a knife in the middle
Step11:Drench with lemonade while it's hot. Boil sugar and water 1-1. Squeeze in a lime and yellow lemon. Cool to room temperature and add 5 ml of ru
Step12:When it's warm, wrap the plastic wrap and refrigerate. The flavor will be stronger after 3 days of refrigeratio
Cooking tips:Be sure to cut a knife or squeeze a piece of butter before baking. It's a skill to make the pound cake crack regularly and make it delicious.
