How to make Lemongrass cake full of fragrance

How to make Lemongrass cake full of fragrance

Introduction:

"Today, I bring you this lemon vanilla cake. It mixes the aroma of fresh lemon with vanilla. You can smell the strong aroma at the beginning of baking. After baking, the cake will cool thoroughly and return to the oil. The taste of the cake will reach the best in the second to third days!"

Production steps:

Step 1: prepare the fresh lemon, and slowly cut off the lemon peel with a knife.

Step 2: it should be noted that there must be no white inside, just the thinnest layer on the surface. If there is white inside, the taste will be bitter. Pay attention to this when doing it. Cut the lemon peel into pieces and marinate for 15 minutes.

Step 3: soften butter at room temperature, add sugar, salt, vanilla and lemon crumbs. Whisk with a beater until white and fluffy.

Step 4: break up the two eggs and pour them into the butter bowl four times. Each time you need to wait for the egg and butter to fully blend in the next time.

Step 5: sift the low gluten flour and baking powder twice, stir once, and then add another part until they are completely blended.

Step 6: add 20ml milk and stir well.

Step 7: apply salad oil or butter to the mold, scrape the batter into the mold, and tap out big bubbles on the table.

Step 8: put it into the preheated oven, middle layer, bake at 170 ℃ for 30-35 minutes. After baking, insert it with toothpick, and no sticky material is taken out.

Materials required:

Butter: 100g

Fine granulated sugar: 100g

Low gluten flour: 100g

Eggs: 2

Milk: 20ml

Baking powder: 5g

Salt: 2G

Vanilla extract: 1 teaspoon

Lemon peel: 1 / 4

Note: when I do it, I adjust the sugar to 80g, the batter is thicker. Just stick to the original formula, and don't adjust the proportion of baking powder and flour. The taste of this product is good, and the ratio is quite accurate.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet