Lemon cream cake
By VicentaLakin
A little cake with a fragrance of lemon, the moment of the entrance, the moment of love。
Recipe Recommendations
- light cream 140 grams
- fine sugar 65 grams
- eggs 130 grams
- low-gluten flour 130 grams
- Aluminum-free baking powder 3 grams
- lemon peel one
Steps for Lemon cream cake
1
Take a fresh lemon, skin, skin as thin as you can, not the white part。
2
It's a thin end with a cuisine。
3
140 grams of light cream were added to 65 grams of fine sugar, which was hit with a hand-plug to melt sugar, and the light cream was thick。
4
Break up 130 grams of eggs。
5
It was added to the cream in five minutes, each to be smoothed and the next。
6
It was then screened with 100 grams of low-banded flour and 3 grams of powder。
7
It's evenly mixed with an eggbeater。
8
The remaining 30 grams of flour are evenly mixed with lemon shredding。
9
The lemon shredding and flour blends are poured into the paste before they are mixed。
10
So the pasta is ready。
11
You're going to put the good pasta in a one-time bag。
12
Be careful and squeeze in. Seven points
13
THE OVEN IS 170 DEGREES PREHEATED AND THE MID-LEVEL ROAST IS ABOUT 20 MINUTES. (LONG EMPEROR CRTF30W)
14
Figure 1。
15
Figure 2。
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Figure 3.