Lemon muffin cake
By MaxBoyle
We use the emulsification method to make delicious lemon muffin cakes, so butter is used. Newspaper friends can also use corn oil when making it, but it is soft when making it with butter. Now that the temperature is relatively high, the butter softens quickly and is served well, so the whole cake tastes quite fluffy and delicious.
Recipe Recommendations
- low powder 100 grams
- butter 50 grams
- eggs in 1
- baking powder 3/4 teaspoon
- lemon juice 10 grams
- water 40 grams
- fine sugar 50 grams
- salt 2 grams
Steps for Lemon muffin cake
1
Prepare raw materials.
2
Shred lemon zest and set aside
3
The butter softens at room temperature, and use egg to beat the butter evenly and slip it
4
Add the fine sugar and salt and stir until the butter is swollen and slightly white.
5
Beat the eggs, slowly add them into the butter solution in batches, use egg whip to mix well the egg solution and butter mixture, mix well each time before adding the egg again, otherwise it will easily separate the oil and water.
6
Mix water and lemon juice, sifting in the powder and adding liquid in the following order: first add 1/3 of the powder, then add 1/2 of the lemonade, add 1/3 of the powder while slightly stirring, then add 1/2 of the lemon water, and finally, sifting the remaining 1/3 of the powder into the powder and adding it with egg sauce to make the cake paste.7
After mixing the above powder and water well, the cake paste is very delicate and smooth.8
Put the cake paste into a small cup, filling the cup only 6-7 minutes. Bake in oven, preheat oven to 180 degrees, medium heat up and down for 20 minutes.