Lemon chili cake
By VicentaLakin
Motion: I baked two 4-inch savarins at the same time, so that's all we need. The original formula was one egg yolk, and I changed it to two when I made it. It didn't feel too much. That'll make it easier to handle the remaining yolk。
Recipe Recommendations
- protein of 2
- lemon juice few drops
- granulated sugar 5 grams
- egg yolk of 2
- corn oil 17 grams
- milk 23 grams
- fresh lemon half a
- low powder 40 grams
- Fresh lemon peel 5 grams
Steps for Lemon chili cake
1
Lemon is washed and then washed with salt and skin. The lemon peel is then scraped off with tools, with as little movement as possible to avoid scratching off the white part of the lemon, which is bitter。
2
With simple juice tools, get lemon juice。
3
Young sugar is placed in egg yolk and is fully even。
4
In turn, it pours corn oil and milk into the yolk, and it's all mixed。
5
Put lemonade, lemon peels into yogurt。
6
Low powder will be sifted early and again into yolk。
7
It's full of fine yolk paste, static。
8
After a few drops of lemon juice were squeezed into the protein fluid, it was passed to a fish eyebrush and one third sugar; to a more dense protein with one third sugar; and to a visible line on the protein surface with one third sugar. Until it gets to a hard hair bubble that pulls up straight angles。
9
One third of the protein is added to the yolk paste, evenly mixed。
10
The whole of the mixed paste is then poured into the remaining two thirds of the proteomies, with full parity。
11
The egg fluid is poured into the mold, preheated in the oven 150 degrees in advance, and the mid-down floor is about one hour of roasting on the surface。