Lemon cupcakes
By VicentaLakin
It's a fresh, micro-wetted lemon cake for the fall。
Recipe Recommendations
- lemon one
- eggs of 4
- fine sugar 100 grams
- Millet cake powder 100 grams
- unsalted butter 50 grams
- small lime of 3
- salt 1 gram
- light cream appropriate amount
- sweet fragrance
- baking
- an hour
- simple
Steps for Lemon cupcakes
1
Lemon washes the skin with salt, scratches the whole lemon skin, and as long as it's yellow, white is bitter. And then take the lemonade 15 milligrams。
2
Two full eggs in the bowl, two full of yolk, evenly mixed, fine sugar and salt, evenly mixed。
3
Eggregated fluids were then used with an egg-pumper until the sugar was fully melted, the egg fluids swelled to viscosity, the egg fluids were lifted with an egg-pumper, the liquids slipped and the textures under them immediately disappeared。
4
Eggregated fluids were then used with an egg-pumper until the sugar was fully melted, the egg fluids swelled to viscosity, the egg fluids were lifted with an egg-pumper, the liquids slipped and the textures under them immediately disappeared。
5
Butter melts early to the state of hand temperature and is eventually added to the butter, which is then evenly mixed again. The high-bike furnace is about 140 degrees and 10 minutes hot。
6
Mini-Marfin put it on a paper-to-paper and then poured it into the cake, about 8.9 points full, a little shock。
7
AFTER PREHEATING, PUT IN THE GOBIK GTX60 OVEN AND BAKED FOR ABOUT 23 MINUTES。
8
The baked cake comes out cold in time, and the light cream comes out with a little sugar, and then squeezes on the cake。
9
It's fine to cut a little bit of lemon for decoration。