Lemon root cake

By VicentaLakin

Lemon root cake
A fresh look, a heart of durians, a lovely fruit, a beautiful tea

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Steps for Lemon root cake

  • 1
    FIRST MAKE APRICOT LEMONADE, AND THEN PUT IT ON THE CAKE. ONE WATER, SALT BOILED WITH LEMON CUT IN THIN SLICES, FILTRATED THREE MINUTES AFTER THE BOILER, INTO COLD WATER TO REMOVE THE TASTE OF BITTERNESS. THE TWO ARE ALSO BOILED WITH APRICOT AND LEMONADE, COMBINED WITH A MIXTURE OF NH FRUIT GLUE AND FINE SUGAR, AND THE LEMON SLICES ARE BOILED TO STICKY AND COOLED。
  • 2
    That's the way the apricot lemonade is made. Just cut the spare. That's the way the family jam is
  • 3
    The second part of the cake production requires a set of prime 1-6 drops of egg polish, followed by a sugar shake, followed by a two-choice lemon pastry powder, a smooth pastry sifting and apricot mix, and a careful mix of three in an egg breaker to the size required by the grill, 180 degrees for eight minutes
  • 4
    That's what it looks like when the cake is finished
  • 5
    The third part of the durian mousse cake requires the main 7-12 egg yolk and sugar to be heated to white, added to cold-water soft gels and filtered. Two were added to the Mascapp cheese, which was evenly mixed in the light cream that was released up to about 50 degrees. And finally, you'll be able to join the guacamole
  • 6
    Finally, the cake coated with apricot lemonade will be placed in the prototype mold, a durian mousse will be painted, a large moose will be painted, and the sauce mold will be frozen in the fridge for two hours or more。
  • 7
    Take out the fruit you like on the mold

    • Lemon root cake Make Tips

    The extent of the condensation of proteins has a significant impact on the quality of the cake's finished products, and the guacamole needs to be broken with a breaker to filter out larger fibres and, when finally demersalized, to heat the moulds slightly with a sprayer to help disembowel。

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