Lemon pound cake
By VicentaLakin
It's hard, but it's very successful. This cake takes two days to eat. It's good with black and red coffee. It tastes like lemon. This formula is the sum of a three-pound cake mold. I usually bake two。
Recipe Recommendations
- eggs 100g
- fermented butter 100g
- powdered sugar 85g
- baking powder 2g
- low powder 90g
- Da lemon one
- almond powder 20g
- lemon juice 30g
- lemon peel 10g
- sugar 20g
- water 33g
Steps for Lemon pound cake
1
lemon scraped out the skin, and a lemon peel was enough for a mold. around 10g
2
I'm using a three-power tool, very easy, fast, easy。
3
Half-cut the fresh lemon, extract the juice. Each lemon is about 50-60 milligrams of juice。
4
squeeze the juice, and a 50 g juice will be enough, and then rip it and drink it。
5
The butter room is softened and can pierce a hole with its hands。
6
Add sugar powder, break, light color, slightly more constrictive。
7
Like this, they say, light feathers, huh。
8
Eggs spread out and joined at one point or another. If you're a hand-held egg-beater, at least three times, when it's fully integrated, then next time. Beware of room temperature exceeding 24 degrees and below 16 degrees, which could affect the condition of the butter. It's hard to keep it low. Actually, a lot of cookies have butter like a pound, which is the key to success。
9
Low powder, almond powder, powder sifting three times. I usually used to make the apricot powder for Macalon twice. It's fine, so save yourself. It was added to the butter twice, cutting from two points to eight o'clock, then flipping up, throwing, falling down, revolving, repeating, and similar to the choreography of the twilight。
10
Smash to dry powder, paste with a certain glitter, and lemon crumbs. Don't mix too much, don't mix back and forth, the paste will get smaller, and the individual thinks it's gone。
11
Put the pasta in the mold, and you'll find it doesn't look so big. It's made up of two lows in the middle, so it's easier to have beautiful cracks. It has been said that a cut of the melted butter with a knife can produce a good crack, which is not necessary。
12
Fire on the oven 170 degrees, 50-55 minutes. And We made the oven weak, set fire to 190 and set fire to 170, depending on the temperature in the oven, so adjust yourself. The state is 15 minutes。
13
In 20 minutes, it's natural to break a trail that's beautiful. If the butter is not turned on, it's not a good break, so you can cut it with a knife. If the oil is separated, the cracks are tiny, messy crosses。
14
It's 40 minutes, it's colored around, it's light. Attention, if your oven is on fire, be careful not to be too heavy。
15
It's a natural crack. It's beautiful. You have to have enough time to bake, or you'll fall。
16
You can use a knife, you can have no residue, if you have, then you can bake。
17
FORGET TO SAY SUGAR WATER, SCALDING SUGAR WATER WHILE IT'S ROASTING, AND YOU HAVE TO KEEP MESSING AROUND, DON'T BREAK IT, JUST BOIL IT UP, ADD LEMON JUICE IF IT'S COLD, OR YOU'LL BURN THE GOOD VITAMIN C. GET OUT OF THE OVEN AND REBUT IT WHILE IT'S HOT, AND WATCH OUT FOR THE EDGES, ESPECIALLY FOR THE WATER. DON'T BE AFRAID。
18
Pack it with a membrane at a slight temperature, enter the fridge and freeze the sugar for 24 hours。
19
A warm afternoon, a pot of old white tea, perfect。
20
Sue