It can also be made into muffin's lemon tea bread

It can also be made into muffin's lemon tea bread

Introduction:

"In fact, according to its taste and my limited baking knowledge, I prefer to call it cake, but that's what the original recipe is called, and I can't change it. This batter can also be made into muffins. It doesn't matter what shape you like. It doesn't matter what you call it. The key is that grey is always delicious. The amount of white granulated sugar in the original formula is 300g. It's too sweet and fast after being made once. It's good to lose 100 grams. If you like sweet, you can use 250 grams of sugar, but I can't accept more. "

Production steps:

Step 1: fully soften the butter at room temperature, and press it gently to make a deep hole.

Step 2: clean the fresh lemon, grind the lemon skin into powder with a grinder, add 10 grams of fine white granulated sugar and mix evenly.

Step 3: sift the flour, baking powder and salt and set aside.

Step 4: add sugar to softened butter, stir with electric egg beater at low speed to blend sugar and oil, and turn to high speed to make butter fluffy and smooth.

Step 5: add a room temperature egg, beat well, and then add another one to mix well, so that the egg and butter paste are fully integrated; a little bit of room temperature milk is poured, while pouring and stirring.

Step 6: add the flour in three times, stir each time, and then add the next time; you can use the electric egg beater to stir at low speed, stir well, do not stir too much to cause gluten formation, you can also use the rubber scraper to gently stir evenly.

Step 7: add the pickled lemon peel and mix well.

Step 8: pour the batter into the mold, and oil the common mold to prevent sticking.

Step 9: preheat the oven, bake the middle and lower layers at 180 ℃ for about 35 minutes; pour them out of the mould and put them on the baking net to cool.

Materials required:

Salt free butter: 90g

White granulated sugar: 10g

Room temperature eggs: 2 (about 100g)

Normal temperature whole milk: 120ml

Medium gluten flour: 180g

Baking powder: 4G

Salt: 3 G

Lemon peel: 1 tbsp (6g)

Precautions: 1. Eggs and milk should be kept at room temperature, otherwise the butter will coagulate easily when it is cold, which will cause the separation of water and oil. 2. Using medium gluten flour can make bread softer; if using low gluten flour, the texture of bread will be too light and easy to crack; if using bread flour, the texture of bread will be too tight.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet