Lemon honey twirl cake
By VicentaLakin
Like the taste of lemon, fresh and natural. Lemon is an indispensable part of dessert。
Recipe Recommendations
- egg yolk of 5
- honey 30 grams
- corn oil 50 grams
- low powder 120 grams
- lemon juice 30 grams
- water 28 grams
- protein of 6
- sugar 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Lemon honey twirl cake
1
Cut the lemon peel to shreds。
2
Eggregated yolk is separated, honey is added to the yolk, and evenly mixed with an egg-beater。
3
Add vegetable oil and mix it evenly。
4
Scan half of the condensed flour, squeeze it into lemon juice and mix it evenly with the lemon ending。
5
Down into 28 grams of water, evenly mixed。
6
And sift in the rest of the low-banded flour。
7
The yolk paste is evenly mixed with an eggbeater。
8
The egg purifier was added to a few drops of lemon juice, sent to fish eye bubbles, and then added sugar three times, to a hard hair bubble。
9
A third of the egg paste is added to the yolk paste, evenly mixed with rubber razors。
10
Pour the good paste into the rest of the egg paste, evenly。
11
Down into an eight-inch medium-sized cake model, the surface is razed with a razor. The mold will then be knocked on the table and the bubble will be blown out。
12
The oven is preheated at 165 degrees and the lower middle level is baked for 55-60 minutes. When the stove is out, it is quickly rewinded and heat is spread over the bottle。