Lemon pound cake
By VicentaLakin
When it comes to pound cakes, many people think of fat cakes, whose energy and heat are unattractively tried, but if you take your first bite, you fall in love with it, obsessed with it, unable to pull it out. Tiny tissues, with a thick lemon smell, and a silky sweetness
Recipe Recommendations
- fine sugar 100 grams
- lemon zest one
- whole egg liquid 100 grams
- white rum 10 grams
- light cream 40 grams
- unsalted butter 30 grams
- high-gluten flour 30 grams
- low-gluten flour 50 grams
- baking powder 30 grams
- water 30 grams
- lemon juice one
- sweet and sour
- baking
- several hours
- senior
Steps for Lemon pound cake
1
The salt washes the lemon and drys the water。
2
Cut the lemon peel out。
3
Inverted into sugar, evenly mixed (note that the white part of the lemon peel is not cut down, the white part is bitter) and placed in reserve. Cream cream can insulate water from heating to microtemperature heat。
4
Butter cut room temperature softened (softified to the extent that a light finger is a pit)。
5
1/2 sugar in butter。
6
Send to color to white size。
7
Then we'll add the light cream in the room。
8
Keep going. Preheat oven 170 degrees。
9
The whole egg fluid is mixed with the remaining one-half sugars (the whole egg can be difficult to perform and can be insulated by thermal water)。
10
Thermal insulation gives rise to clear and non-disappearable textures, and is best in a state where an egg-beating entanglement does not drop quickly。
11
A small amount of all the egg fluids that were delivered were added to the butter cream that was distributed。
12
Ensure a balanced mix of hairs before each addition。
13
Joining the rum continues to spread evenly。
14
Powder mix, past sift。
15
It's about evenly mixed. And then it's completely mixed with the rubbing. Bracketing of the pelvis in the middle. Pasta cannot be over-mixed, over-mixed pasta can be over-stretched, resulting in ablaze, the inability to grow a pound cake, the harshness of the mouth, the tension of the face and a state of light。
16
The cake is in a bag of flowers and the mold is butter。
17
Squeeze into the mold, shake a few strokes, and then use a razor to sort out the face inside the mold at the lower sides. It helps the last pound of cake to grow up and break natural。
18
Put it in the preheat oven。
19
Up and down, 170°C baked for 50 minutes. About the crack. We can also bake at 170°C in 10 minutes, with a knife and a straight line in the middle of the cake surface. The surface paste begins to have a slight conjunction in 10 minutes。
20
When the baked pound cake comes out of the oven, it's put on a hanger to dry。
21
The slurry component is boiled and cooled。
22
The pound cakes come out of the oven and brush all the syrup while it's hot. We'll keep the film when it's all cool。
23
(b) The duration of preservation and taste: room temperature protection is about 3 days, cold storage is about 15 days (favourable food after 1 week, 15 days very good) and cold air is about 25 days。
24
Slice, don't be greedyLemon pound cake Make Tips
(b) The duration of preservation and taste: room temperature protection is about 3 days, cold storage is about 15 days (favourable food after 1 week, 15 days very good) and cold air is about 25 days。