Lemon cake

Lemon cake

Introduction:

"The process of the cake is very simple. The whole operation process can be completed in about 10 minutes. The trouble is peeling the lemon. Don't take the white part at all, otherwise it will taste bitter. I really need to change this oven. After 4 years, the temperature has become more and more inaccurate. It's time to update it. "

Production steps:

Step 1: peel the lemon, do not peel the white part

Step 2: add the peeled skin and 50g flour into the grinder and grind them into powder

Step 3: Mix Cream and sugar, beat until thick

Step 4: add the scattered eggs into the light cream in several times, and then add the egg liquid after all fusion

Step 5: mix the flour and baking powder, sift, mix the lemon peel evenly, divide into light cream, cut and mix evenly, do not draw circles, so as to avoid gluten

Step 6: pour the mixed cake liquid into the disposable flower mounting bag

Step 7: squeeze into the mold and fill it with 80%. Preheat the oven at 170 ℃ and bake in the middle layer for about 20 minutes

Materials required:

Lemon peel: 1

Low gluten flour: 130g

Light cream: 140g

Sugar: 65g

Baking powder: 3 G

Egg: 130g

Note: 1, lemon peel must be removed from the white part. 2, try to break, otherwise the taste will be bad, I use a hand-held cooking stick. 3, before baking, put some butter in the mold to facilitate film removal. 4, after sifting the flour, it should be mixed with lemon peel and then mixed with light cream. I forgot to remember, I did it twice, and improved next time

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other