Honey lemon cake
By VicentaLakin
It tastes fresh and natural. Lemon mixes with honey. A plate of 12 is still hot and 2 kids are killed in minutes.
Recipe Recommendations
- eggs of 3
- low-gluten flour 105 grams
- fine sugar 45 grams
- milk 40 grams
- corn oil 30 grams
- honey 40 grams
- lemon zest half a
- milk fragrance
- roast
- an hour
- simple
Steps for Honey lemon cake
1
Milk with corn oil, honey。
2
A manual egg-beater was used to cause full emulsion, with no large oil star floating on it。
3
The egg purifier and a few drops of lemon juice were added to the bubble by half of the fine sugar。
4
Until a few trails are added to the rest of the fine sugar that continues to pass。
5
It was sent to a small point where the egg-beater protein was straight and the oven was preheated at 145 degrees。
6
Add yolk, and the eggbeater continues at high speed。
7
The texture from which the eggbeater drops can remain intact in 10 seconds。
8
• Add sifted low-banded flour, evenly mixed to dry powder。
9
The mix of milk corn oil was poured on the razor and evenly mixed。
10
Add lemon crumbs evenly。
11
It's full of eight points in the mold, and the light-shock emulator blows out the bubble。
12
Put it in the middle of the oven and roast it at 145 degrees for 25 to 30 minutes。
13
Out of the oven and cool。
14
Done
15
Internal organization。Honey lemon cake Make Tips
1. To emulsify in place, it is essential that the fluids become dense and white, and that no oil stars float on the surface. 2. The protein must reach a small, straight angle, not too soft, too soft to melt. 3. After adding egg yolk, it is important that the textures that reach it at high speed remain within 10 seconds. 4. Liquids added to emulsion shall be poured on a razor, which shall not be applied directly to the paste, which shall result in its quick elimination. The temperature of the oven is cold and warm, and lemon cakes are lighter and better looking。