Lemon almond cake
By VicentaLakin
Recipe Recommendations
- butter 100 grams
- powdered sugar 50 grams
- lemon one
- whole egg 30 grams
- low-gluten flour 150 grams
- milk powder 25 grams
- baking powder 2 grams
- protein 15 grams
- salt 1/4 teaspoon
- almond appropriate amount
- milk fragrance
- baking
- ten minutes
- simple
Steps for Lemon almond cake
1
Prepare materials.
2
After removing the outermost skin of the lemon, cut the skin into lemon crumbs.
3
Soften butter at room temperature; add salt and powdered sugar. Beat evenly with an egg beater until light.
4
Add the lemon crumbs, squeeze in the lemon juice and continue to beat well.
5
Add the egg mixture in two times and beat until paste.
6
Sieve in low flour, baking powder, and milk powder.
7
Knead the dough with your hands to form a smooth dough, wrap it with plastic wrap, and place it in the refrigerator for 30 minutes.
8
Remove the refrigerated dough, rub it into about 10 grams of balls, and place it in a baking sheet.
9
Place the almond beans in the middle of the dough and press flat with your fingers.
10
Brush the surface with a layer of protein solution.
11
Preheat the oven to 170 degrees.
12
Put into the lower and middle layers of the oven, set the upper and lower tubes, add and bake for 10 minutes. Then switch to hot air circulation baking and color for 10 minutes. Turn off the baking settings and simmer for another 10 minutes for a total of 30 minutes.Lemon almond cake Make Tips
This oven is really powerful. During the baking process, you can hardly see the heating tube bright, and there is no obvious heat around the oven. This shows that the oven insulation effect is very good. Relevant functions are to be studied.