Tea and lemon cake
By VicentaLakin
Lemon-shaped sponge cakes that look so cute, made fresh green and sweet with tea powder that is good for health, best for spring tea, and a picnic with it is a good choice. The pasta with lemonade, the smell, the acid, you'll fall in love. Let's see what we can do next. Eight of these are marked, using 12 series of lemon cake。
Recipe Recommendations
- corn oil 25 grams
- lemon juice 18 grams
- eggs of 2
- fine sugar 50 grams
- low-gluten flour 85 grams
- matcha powder 4 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Tea and lemon cake
1
Prepare food items, preheat ovens, 165 degrees and 10 minutes of fire. The tea powder I use is Japanese platinum。
2
The lemonade was mixed with corn oil, and the eggs were mixed into the emulsion, i.e. white colour, with no visible oil on the surface。
3
A little butter (out of weight) melts and paints the interior of the mould, which is more conducive to demodelling。
4
Full egg hair: The whole egg is inserted into a water-free, oil-free bowl, sugar is added, the egg is distributed to white colour with an electric puncher, the volume is increased three times, and the drop marks are not quickly integrated。
5
Sift in a mixture of low-band powder and tea powder, softly to dry powder at the bottom。
6
A mixture of lemon juice and corn oil, in two fractions, was equally softly blended. A mixed cake paste should be about the same size as a full egg if the size is significantly reduced or mixed. It's rough, which means the whole egg is short of hair, or it melts when it's mixed, and it's a bad taste。
7
Pack the cake in a cutter bag, squeeze it into the mold, full of nine points (a little more than a normal cup of cake and a much more rounded shape)。
8
PUT THE MOLD IN THE MIDDLE OF THE ACA OVEN, HEAT IT UP AND DOWN AND BAKE IT FOR ABOUT 15 MINUTES. THE SPECIFIC TEMPERATURE AND TIME WILL BE ADJUSTED AS APPROPRIATE FOR DIFFERENT OVENS。
9
Take out the mold and put it straight down on the net。Tea and lemon cake Make Tips
The made cakes can be kept under constant temperature (not exceeding 20 degrees) for three days, can be eaten directly, or can be squeezed into butter, strawberry sauce or carthada sauce, etc., with a variety of tastes。