Lemon chili cake
By VicentaLakin
It's perfect for a summer cake, it's nice, it's beautiful, and it's already invincible, it's easy to make, it's a new guy, it's good for cake rolls, it's good for alone, it's not a cream cake, it's fun, it's fun. It's not a problem.
Recipe Recommendations
- egg yolk of 3
- fine sugar 55 grams
- salad oil 21 grams
- cold boiled water
- low-gluten flour 48 grams
- protein of 3
- fresh lemon juice 12 ml
- lemon zest
Steps for Lemon chili cake
1
Mass of material, separated from yolk and oil paper on the grill
2
The yolk fell into 15 grams of fine sugar and hit the sugar melt with an eggmaker
3
Put salad oil in the yolk
4
You mix lemonade with cold water and you mix it into yolk
5
Put the lemon crumbs in the yolk
6
Sift low-banded flour in yolk,
7
Use the hand-pumper to softly mix the face in an irregular direction, so don't mix it too long to get cramped
8
Starting to ejaculate the protein, adding the sugar three times
9
The protein gets thinner than the foam, and when it gets bigger, you add a second sugar, and you keep stabbing
10
Protein gets thicker, slightly textures appear, foams are thin, with a certain glitter and a third sugar, and continues to stir
11
Smash to wet hair bubbles, and when the egg is lifted there's a little hook
12
Take a third of the protein cream into the yolk bowl and flip it slightly evenly with a razor
13
Put the remaining protein in the yolk paste
14
I'm going to put a nice piece of paste in the grill, and then I'm going to shake it a little bit, and I'm going to blow up the bubble, and I'm going to put it in a pre-heated oven, and I'm going to fire, 175 degrees and 14 minutes
15
When it's baked out, it's stuck on the net.Lemon chili cake Make Tips
1. Be sure to preheat the oven in advance.
2. After sifting flour into the egg yolk mixture, be sure to stir evenly in irregular directions.
3. For beginners, when beating egg whites, be sure to stop frequently to check to avoid over-beating.
4. Immediately invert the cake once it comes out of the oven.
5. Forgot to mention, the amount of lemon zest can be adjusted to your liking; I used the zest of a whole lemon, and it tasted great with a strong lemon flavor. You can just estimate the 12 ml of lemon juice using a 15 ml measuring spoon.