Lemon honey twirl cake
By VicentaLakin
It's a twilight cake, but it's easy to succeed because lemons are good acid regulators that keep proteins standing and they don't melt. But Tsim Fung is always a soft lover, too violent
Recipe Recommendations
- eggs the 3
- lemon 1/2
- Olive oil/edible oil 25 grams
- honey 15 grams
- low-gluten flour 60 grams
- baking soda 1 gram
- sugar 40 grams
- Milk/water 40ml
- sweetening
- baking
- an hour
- simple
Steps for Lemon honey twirl cake
1
Rip out the lemon peels, shave the white lady。
2
Scratch, as much as you can。
3
The rest of the lemon juice, the slag, the spare。
4
Eggs are separated by protein and yolk, and yolk is mixed with olive oil, lemon peel and honey。
5
Sift low-banded flour and combed powder, evenly mixed。
6
Add milk and half lemonade, evenly mixed。
7
Protein hits rough bubbles。
8
Add lemonade and three times sugar to hair。
9
It was sent to bring up the egg-beater with a little bump。
10
In three minutes, distributed proteins were added to the yolk。
11
Battery with upper-down/cut。
12
The cake fell into the mold until 7-8。
13
The oven has been preheated at 160 degrees for 50-55 minutes。
14
When removed, the buttons are rewinded, and when completely cool, the food can be removed。