Lemon cupcake
Recently, cake making has become an addiction again. It takes less time and tastes stronger than bread, and the whole family likes it. Using lemon again, I reduced the amount of oil and sugar a lot, and made a refreshing and healthy cake.
Recipe Recommendations
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Lemon cupcake
1
Prepare the ingredients.
2
Add a little lemon juice to the egg white first.
3
Add sugar for the first time (add the remaining sugar to the egg yolks) and beat well before adding again.
4
Add sugar the second time, beat well before adding again.
5
Add sugar for the third time and beat well.
6
When the egg white is beaten, the cup will not fall off even if it is turned upside down.
7
Add the remaining sugar to the egg yolks and beat well with an egg beater.
8
Add lemon zest, lemon juice, and beat well with an egg beater.
9
Use an egg beater to beat the oil evenly (just use the egg white after beating, it doesn't matter if there is egg white on it).
10
Add milk in portions and stir well.
11
Finally, sift in the flour, cut and stir with a spatula to form egg yolk paste.
12
First add some egg whites (about 1/3), cut and stir well, then pour them into the egg whites and mix well.
13
This is the mixed cake paste and should be even and fluffy.
14
This amount of paste can make two plates, 18 small cakes.
15
In fact, half the amount should be enough to make one plate, and there is no need to rush.
16
Because the batter couldn't be left for a long time and would defrost, I was afraid that the second plate wouldn't be able to afford it, so I added some frozen five-kernel stuffing to make matters worse.
17
This is leftover from my mooncakes and has been frozen in the refrigerator. 180 degrees for about 20 minutes.
18
I am so excited to see my cake rising so high!
19
When it was hot, I divided one with LG, and the feeling at the entrance was like cotton.