Lemoncake
By VicentaLakin
It's been a long time since this pot, it's an iron cast, it's on the stove, it's on the oven, it's on the oven, it's on meatballs, it's on meatballs, and I don't know if she's a meatball control。
Recipe Recommendations
- eggs 2 only
- fine sugar 5 tablespoons
- baking powder 2/3 teaspoon
- vegetable oil 5 tablespoons
- low-gluten flour
- fresh lemon one
Steps for Lemoncake
1
Scratch the lemon skin with a lemon peeler, not too deep
2
(b) Dispersing the eggs, adding sugar, blowing up bubbles, adding vegetable oil, then evening, sifting into flour, powdering and lemon chips, and then evenling with the slowest of the egg-cutting machines
3
(b) Placing the pot on the stove, running slow fires, spraying non-glazing oil into the basket and using a brush evenly
4
About 60% full of egg fluid
5
Heated to cake drums, liquid condensed, gold on the bottom, toothpicks to turn the cake on the other side, and yellow on the other side, with toothpicks to stir the cake for food。Lemoncake Make Tips
1. This is a lemon-flavored food, so as not to be mixed; and, if you like to bake, please don ' t add peanut oil when you're done with your eggs. This taste will also be affected, preferably with unsavory vegetable oil; and, if you don ' t have a sticky oil, you can also use a brush to prepare some vegetable oil。