Lemon chili cake
By VicentaLakin
This lemon cake is the most I've ever made, because of the lemon crumbs, and the baked cake tastes like lemon, especially for summer. But for making twilight cake, I've always felt the hardest last step before roasting, mixing eggs with protein. My problem is either it's not nuanced or it's long, it looks good, but it's almost gone. This time, the bubble felt a little better, but the finished product felt pretty good。
Recipe Recommendations
- low-gluten flour 50g
- eggs of 3
- milk 30g
- lemon
- corn oil 20g
- soft white sugar 40g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Lemon chili cake
1
Material requirements。
2
Lemon was washed with salt, used to scrape the skin off with tools, not a white layer, and I only shaved half a lemon。
3
Separate omelet and yolk
4
A few drops of lemonade were squeezed into the egg-cleansing and about a third of the sugar powder was added, with a low-speed blow to the bubble and a third of the high-speed punch。
5
Hit hard protein frost and put the freezer in reserve。
6
The egg yolk is scattered and then added to the remaining white sugar, corn oil, lemon crumbs (smuggle evenly before each raw material is added)。
7
Scan low powder。
8
Scratches are used to tumble into non-particle-free yolk paste。
9
A third of the distributed protein is taken to the yolk paste, which is smoothed with a tangled hand。
10
And then you pour the mixed yolk paste into the remaining proteins, and you continue to mix it with the tangled hand。
11
Cake paste
12
Pour the cake into a six-inch cake model and bring up a couple of strokes on the horizontal desktop and a bubble
13
The oven is preheated, 160 degrees up and down, and it's made for 35 minutesLemon chili cake Make Tips
1. With regard to the separation of eggs, I have failed twice before with an egg-cleaning separator; it is now a good practice to put the whole egg in a container and to pick up the egg yellow with my hand. 2. Packagings containing eggs must be free of oil and water. 3. The timing of the roast depends on the spleen of the oven。