Lemon cream cake

Lemon cream cake

Introduction:

"It's a small cake with rich lemon aroma. I can't help falling in love with it at the moment of entrance."

Production steps:

Step 1: take a fresh lemon, peel, peel as thin as possible, do not leave white parts.

Step 2: use the cooking machine to make fine powder.

Step 3: 140 grams of cream, add 65 grams of sugar, beat with a hand beater until sugar melts, cream into thick form.

Step 4: break up 130 grams of eggs.

Step 5: add the cream five times, mix well each time, and then add the next time.

Step 6: after that, sift in 100 grams of low gluten flour and 3 grams of baking powder.

Step 7: mix well with egg beater.

Step 8: add the remaining 30g flour into the lemon powder and stir well.

Step 9: pour the lemon and flour mixture into the previous batter and mix well.

Step 10: this way, the batter is ready.

Step 11: put the batter into the disposable decorative bag.

Step 12: squeeze into the mold carefully and fill it with 70%. (I baked two plates of wunuo 6 with hollow round mould)

Step 13: preheat the oven at 170 degrees and bake in the middle for about 20 minutes. (Changdi crtf30w)

Step 14: finished product figure 1.

Step 15: finished product figure 2.

Step 16: finished product figure 3

Materials required:

Light cream: 140g

Granulated sugar: 65 g

Egg: 130g

Low gluten flour: 130g

Aluminum free baking powder: 3 G

Lemon peel: 1

Note: 1. The thinner the lemon peel is, the finer the beating is, the more delicate the taste of the cake is. 2. Each time you pour the batter into the mold, you can fill it up by 7%, because the batter will expand during baking. 3. Mix the low gluten flour and baking powder before screening; 4. You can also use other molds to make this cake; 5. The oven temperature setting varies with the oven, so you should observe frequently during the baking process.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: other