No-oiled lemon thaw
By VicentaLakin
The wind looks simple, but it's enough to be a mad cake, and it's a lot of innovation when the fragrance of eggs meets fresh lemon juice, soft and soft. I thought we could get all kinds of sauce
Recipe Recommendations
- low powder 75 grams
- egg yolk of 4
- protein of 4
- fine sugar 60 grams
- lemon juice 25ml
- water 35ml
- sweetening
- roast
- an hour
- ordinary
Steps for No-oiled lemon thaw
1
Yellow and 30 grams sugar to melt
2
Lemonade mixed with water, mixed into yolk
3
Sifting in low powder, mixing it up to smooth dry powder
4
The proteins were added three times to the remaining 30 grams of fine sugar and sent to dry hair bubbles
5
Take a third of the protein and mix it in the yolk paste; then dump all the yolk paste in the rest of the protein. Remember not to flip the bubble
6
We'll put it in a one-time bouquet and squeeze it into the mold. Full
7
A light bubble is blown and sent to the middle of the pre-heated oven
8
Done
9
Done