Lemon tea bread
By VicentaLakin
Actually, according to its taste and my limited baking knowledge, I'd rather call it a cake, but that's what the originals call it, and I can't change it. This pasta can also be made of marfin. Shape doesn't matter, whatever you like; it doesn't matter what you call it, it's usually as good as gray. The original formulation was 300 grams of sugar. It was done once. It was so sweet. It's good to lose 100 grams, but I can't accept more than 250 grams if you like sweets。
Recipe Recommendations
- unsalted butter 90 grams
- white granulated sugar 10 grams
- Room temperature eggs of 2
- room temperature whole milk 120ML
- medium-gluten flour 180 grams
- baking powder 4 grams
- salt 3 grams
- lemon peel 1 tablespoon
- sweetening
- baking
- an hour
- ordinary
Steps for Lemon tea bread
1
The butter room is fully softened, and a light stroke of its hand allows a deep pit to be pressed。
2
Fresh lemon washes and lemon skins are polished to the ground with a grinder, adding 10 grams of fine sugar blended evenly。
3
Flour, powdered powder, salt mixed and sifted。
4
Soft butter is added to white sugar, and electric omelet blends at a low speed to integrate sugar oil, which is then blended at a high speed to a smooth butter sheet。
5
Add a room-temperature egg, mix it evenly, and add a mix that fully integrates the eggs and butter paste; and pour a bit into the constant milk and mix it upside down。
6
Flour is added three times, and every time it is mixed, the next time it is added; it can be blended at a low speed with an electric omelet, which is sufficient, and it cannot be overmixed to cause the noodle to form, or it can be smoothed with a rubber razor。
7
Add pickled lemon peels, blend。
8
The mixed paste falls into the mold, and the ordinary mold is coated with oil for viscosy treatment。
9
The oven is preheated, 180°C, mid-down floor, baked for about 35 minutes; when the oven is out, it falls out of the mold, and the oven is cold。Lemon tea bread Make Tips
1. Eggs and milk must be at room temperature; otherwise, the butter will easily solidify when cold, causing water and oil separation.
2. Using all-purpose flour makes the bread softer; if low-gluten flour is used, the bread texture will be too light and prone to breaking; if bread flour is used, the bread texture will be too dense.