Chinese Food
Lemon star cake
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I especially like the rich butter flavor of pound cake. With fresh lemon juice, the baked pound cake has a sweet taste. It has a slight citric acid taste. The pound cake after oil return has a soft taste and strong fragrance.
Cooking ingredients
Cooking Steps
Step1:Make the Red Star cake first. Soften the butter at room temperature. Break it up with an eggbeate
Step2:Add sugar powder. Stir well first. Do not see sugar powder particles
Step3:After that, use the eggbeater to beat until fluffy. The butter will be lighter. Preheat the oven for 170 degrees
Step4:Break up the eggs. Add them to the butter in batches. Continue to beat evenly with the beater
Step5:Sift low gluten flour, baking powder and Monascus powder. Cut and mix evenly with a scrape
Step6:Add lemon juice and stir wel
Step7:Pour the batter into the non stick cake. Then use a scraper to smooth the surface
Step8:Bake for 30 minutes at 170 degrees in the oven. Color the surface of the cake. Pour it out of the oven and cool it on the drying net
Step9:Cool pound cake. Cut into pieces. Use star mold to press out multiple stars. Without star mold, you can use love. You can use flowers
Step10:When the red star part is ready, make lemon pound cake. The butter softens at room temperature. The eggbeater breaks it up
Step11:Add sugar powder and stir evenly. No sugar powder particle
Step12:Then use the beater to beat until fluffy. The butter is feathery and the color is lighter
Step13:Break up the eggs and add them to the butte
Step14:Every time you add the whole egg liquid, use the beater to beat it evenl
Step15:Sift the low gluten flour and beat the baking powder. Preheat the oven 180 degree
Step16:Then use a scraper to cut and mix evenly. The batter is fine
Step17:Add fresh lemon juice. Stir wel
Step18:Take a small part of the batter and pour it into the mol
Step19:Put the cut stars in order. Lay them on the bottom of the moul
Step20:Pour the remaining batter into the mol
Step21:Scrape with a scraper. Bake 180 degrees in the oven for 30 minute
Step22:Put it out of the oven and pour it on the drying net to cool thoroughly. Then wrap it with oil paper and refrigerate it to return the oil. It is recommended to keep it for more than 24 hours. This way, the taste of pound cake is better
Step23:Because I took a quick picture. I cut and ate one after it was cool. I haven't returned the oil yet. The rich flavor of the cake is poor. But it's delicious
Step24:Finished product drawin
Cooking tips:1. Butter must be softened in place at room temperature. This is easy to pass. It's hot in summer. Avoid softening butter too much. 2. After adding sugar powder, make sure to stir until there is no sugar powder particles. Otherwise, it will fly. 3. After adding the whole egg liquid, don't over pass. Otherwise, the oil and water will leave. 4. The pound cake must be baked in place. Otherwise, it will collapse. The temperature of each oven is different. You have to cook it yourself Note. Pay more attention to observation. The surface can be pasted slightly. 5. The best taste is after a pound of cake oil is returned. After cooling thoroughly, it must be wrapped in oil paper and refrigerated in the refrigerator to make dishes delicious.
