Lemon cupcakes
By VicentaLakin
Today, a piece of lemon cake tastes like a cloud, and the entrance is ready, and it's amazing. It's sweet, it's sweet, it's sweet, it's delicious, it's delicious, it's delicious, it's sweet。
Recipe Recommendations
- vegetable oil 60 grams
- low-gluten flour 60 grams
- fine sugar 60 grams
- eggs of 4
- lemon juice 40 grams
- lemon zest
- sweetening
- baking
- several hours
- ordinary
Steps for Lemon cupcakes
1
One or two lemons with hot water first and then dry out the fruit wax on the bark。
2
60 grams of vegetable oil, one lemon crumb, 40 grams of lemonade, put together。
3
Smash to emulsion evenly。
4
Scan low-banded flour 60 grams, just a little evenly。
5
Four yolks in the paste。
6
The mix is even to non-particle form, with backup. (Note: If the pasta is too dry, you can add some egg fluid
7
Four of them better freeze in advance for 10 minutes, add a little lemonade and give them a little break。
8
60 grams of fine sugar was added to half the amount of foam。
9
Add the other half of the fine sugar and send it to a strong little angle。
10
Put half of the protein paste in the yolk paste and mix it evenly。
11
And all of it back in the protein paste。
12
Keep flipping evenly。
13
Squeeze the paste into the mold, and it's eight minutes full。
14
The oven is pre-heated at 120°C, warm and slow for 60 minutes, then turns 150°C for five minutes。
15
After the stove is out, shake the heat out, cool it。
16
LEMON CUP CAKE, FINISH O。
17
It's like a silky, mouthy cloud. It's like the entrance. It's sour, it's sweet, it's sweet, it's delicious, it's delicious。Lemon cupcakes Make Tips
The final product can also dig a hole and squeeze some light cream into it, which can add to the taste。