Lemon gel
By VicentaLakin
Lemon cumulator LemonCurd is a clean, oil-free milk sauce made with simple hands, which can be used to make exterior coatings and pints of flowers or cakes, in addition to laminated bread。
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Lemon gel
1
Lemon is purified with salt。
2
Take a lemon scratching lemon peel。
3
Two lemon chops and half juice。
4
Lemonade filters the core into the big bowl。
5
add 40ml of water。
6
Eggs are made into egg juice, which is fully mixed with sugar。
7
The egg fluid is poured into the lemonade mixed with water。
8
Sift over the pot。
9
Joined by scratched lemon peels。
10
Add malt sugar。
11
The fire heats up, and it's boiled to paste。
12
When the mixture becomes dense, the finger is crossed into a visible non-disappearance mark when it is condensed on the back of the spoon。
13
Stay out of the fire for a while。
14
Put it in the container and put it in the fridge after completely cooling。
15
It's a good choice to eat fresh lemon emulsions in the summer。Lemon gel Make Tips
Refrigerated storage can be preserved for about two weeks, if frozen, until about two months, so it is simple to make lemon emulsions so that they don't have to do too much at a time, finish them and then do them, save for waste。