Lemoncake
By VicentaLakin
I haven't made dessert in almost two years since I started today
Recipe Recommendations
- almond powder 30g
- low-gluten flour 60g
- yellow lemon of 8
- fine sugar 60g
- eggs of 3
- butter 60g
- lemon juice 15g
- lemon zest 10g
- yogurt 1 box
- sweet and sour
- roast
- an hour
- simple
Steps for Lemoncake
1
The lemon splits the middle and buys the medium fruit。
2
Dig all the lemon cores out and leave the lemon peels to the lemon juice and leave the other lemon tea, 15 milligrams, or if you have the courage to drink it directly。
3
The three eggs are separated。
4
It's a combination of apricot and low powder
5
The butter melts。
6
When the yolk is white, the butter is even。
7
It's just that the protein goes into the white sugar and it's humid。
8
The sifted powder and almond powder mixed in the protein cream。
9
A mixture of yolk and butter is blended and added to 15 milligrams of lemon juice and lemon peel. (It can also improve lemon aroma without lemon crumbs, but it's a bit bitter for me personally to prefer lemon crumbs to taste fresh.)。
10
The pasta is pouring into the bag and pouring into two thirds of the lemon peel。
11
The oven is preheated with a 170°C medium-level roast for 25 minutes。
12
It's cooler when you're out of the oven (frozen for one night)。
13
Put rosemary or mint on a spoon of yogurt before eating。Lemoncake Make Tips
I've got 90 to 180 nuts in the lemon, and I've got 180 to 240 too big for vanilla, and one or two drops of vanilla in the paste, and if it's any problem to hit the whole egg directly with lazy eggs, it'll be a little better on the grill because overheated the bottom of the lemon skin doesn't look good。