Lemon chili cake
By VicentaLakin
It's easy, I like cake. If you're out there fighting, you have to live your own life
Recipe Recommendations
- egg yolk of 2
- sugar 30 G
- salad oil 20 g
- milk 25 g
- low-gluten flour 40 g
- protein of 2
- lemon
- powdered sugar 45 g
- hot water appropriate amount
- sweet and sour
- baking
- three-quarters of an hour
- ordinary
Steps for Lemon chili cake
1
the egg yolk spreads and is mixed with 8g sugar to the point where there are no particles。
2
Milk and salad oil are then added in two shifts to the yolk, each time fully mixed into the next liquid。
3
Finally, it is sifted with low-banded flour and covered with spare film。
4
the protein starts with an electric egg-pumper, adds 10 g sugar to make the bubble thin and dense, then adds 10 g sugar to make the protein white and creamy, and can draw out a line, adding the last 10 g sugar to wet hair bubbles (the egg-pumper pulls out the tip of the gutter, which is not easy to drop)。
5
THE OVEN PREHEATS 180°C. ONE THIRD OF THE LEMON PEELS ARE SCRAPED WITH A RAZOR。
6
Take a third of the protein cream and put it in a 3. And then back to the protein cream, evenly mixed into the mold. It's a light fall. It's a big bubble。
7
THE MOLD IS WRAPPED OUTSIDE WITH ALUMINUM PAPER. PUT IT ON THE OVEN, POUR IT INTO A HOT WATER OF 1-2 CENTIMETRES, AND THEN PUT IT IN THE OVEN AND TURN IT TO 170°C FOR 25 MINUTES。
8
The baked cake was taken out of the oven and fell, rebutted immediately, completely cooled and then disfigured。
9
after the lemonade is 15 ml, which is evenly mixed with the 45 g sugar powder (which can be seen in the individual ' s preference for frosting thickness and viscosity to adjust the ratio of lemon juice to sugar powder), a third of the lemon crumbs is added。
10
The lemon frosting of 9。
11
Slap。Lemon chili cake Make Tips
1. When mixing protein cream with yolk, do not cause excessive mixing, so that the protein cream does not melt too much and the roasted twirl cake does not grow high. 2. The mould shall not be oiled or baked paper, otherwise the cake shall not be tall. And I'm using split models, so I have to wrap them in aluminum paper, or when the water is baked, the water leaks into the mold. If one is used, then the bottom of the mould should be baking paper, otherwise it is difficult to remove it when it is demoulded。