Lemon doughnut cake
By VicentaLakin
It's a nice piece of cake. Besides, it's delicious. It's a simple practice to have lemons and cranberry sour tastes. It doesn't have to be anointed with protein and a little aluminum-free powder. That's 12 doughnut cakes。
Recipe Recommendations
- low-gluten flour 46g
- Aluminum-free baking powder 1g
- butter 30g
- fine sugar 27g
- egg liquid 48G
- Crushed lemon peel 3g
- the cranberry appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Lemon doughnut cake
1
Eggs and sugar are added to the glass bowls of the baker。
2
Smuggled to sugar soluble with an eggbeater。
3
Sift flour and powder。
4
When evened, they are added to the butter and lemon crumbs that have been melted earlier。
5
We'll put the cake in the fridge for an hour。
6
Put a layer of butter in the donut mold and some chickens torn apart
7
Put the frozen cake in the bag and squeeze it into the doughnut cake model。
8
PUT IT IN THE PREHEATING PREHEAT 165 DEGREES AND IN THE MIDDLE OF THE EASTINGER K30A OVEN AT 170 DEGREES, BAKED FOR 12 MINUTES。
9
When the cake rings are ready, pull them out。Lemon doughnut cake Make Tips
The ovens have different tempers. The temperature is for reference