Honey Lemon Cake
By VicentaLakin
Six inches empty
Recipe Recommendations
- egg yolk of 3
- honey 25 grams
- olive oil 18 grams
- low-gluten flour 55 grams
- lemon juice 20 grams
- water 10 grams
- lemon peel 1 tsp
- protein of 3
- fine sugar 25 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Honey Lemon Cake
1
The material is ready, the yolk is separated and the lemon juice is available。
2
When the yolk is scattered, join the honey mix。
3
Add olive oil, water, lemonade。
4
Add sifted low-banded flour and lemon peels。
5
THE EGGNOG AND LEMONADE WERE PLACED IN THE ACA CHEF'S MACHINE。
6
In three minutes, the glycol glycol was passed out。
7
Started off with a five or so high speed。
8
Send it to the pointy state。
9
Go to one or two more rounds. Remove the bubble。
10
The proteins are mixed in the yellow paste。
11
A six-inch blank-paper model with a cake and a bubble。
12
Under the oven 170 degrees, 30 minutes or so. It's a hot air out of the oven
13
The finished chart。Honey Lemon Cake Make Tips
In order to reduce the heat, I used glucose, and fine sugar。