Lemon cake
By VicentaLakin
The love for cupcakes comes not only from its delicious taste, but also from the simple, uh, lazy, complex things. Today, a lemon was turned over in the fridge, thinking that there were days when we didn't eat cupcakes, and we decided to do some decomposition. In winter, it is also good to eat sometimes high calorie, and the cake consists of eggs, sugar, flour and the nutrients that the human body needs。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Lemon cake
1
Material for the family。
2
Two eggs, just two
3
Lemon's twirl sets the skins into thin
4
The egg fluids of the bowls are scattered, with the electric omelet low to the egg fluids, which can't be lifted, and are poured into fine sugar, with appropriate salt. We're going to tell them to hit the egg
5
The view shows the state of the egg fluid, which is smoother than a bubble, the lemon cut half, the extraction of the lemon seed, the squeezing of the lemon juice into the egg fluid, and a quick manual pacing. The oven is 170 degrees hot for 10 minutes
6
Low-banded flour is sifted into the egg fluid, which is quickly tuned. Remember, the subsequent operation is fast, but cannot be over-mixed to avoid bubbles。
7
Combination of pasta, insertion of pre-soft butter, quick manual mixing。
8
Pour in the raisins. Smash fast
9
The pasta is put in a one-time bouquet, squeezed into a paper cup, full of eight points. In the middle of the oven, 170 degrees up and down, 25-30 minutes, with gold on the surface. The temperature and timing can be adjusted according to the situation in the oven
10
Put your toothpicks in the cake and you can't see the powder residue. I forgot to see it. It's kind of yellow。
11
Here's a map。Lemon cake Make Tips
Cupcakes are simpler than Twisty cakes. Zero fails. It's easier. Remember, when you're done with egg fluids, the next operation must be quick but not over-mixed so that the bubbles don't melt, the pasta don't start。