Egg lemon pound cake

Egg lemon pound cake

Introduction:

"In the cold and hot winter, I like to make some high calorie snacks to supplement the heat energy ~ ~. But now I also want to eat it. This time, I used the method of whipping protein, and the pound cake really tasted light. With a cup of hot fruit tea, I ate one piece after another... "

Production steps:

Step 1: prepare the materials

Step 2: beat the protein with a few drops of lemon juice and add 50g sugar in three times until it is dry and foamy

Step 3: put butter softened at room temperature into a basin, add 2G salt to smooth, and then add 50g sugar powder

Step 4: hit smooth

Step 5: add the egg yolk several times, add it after each fusion, until the butter and egg yolk are fully fused, and there will be no water oil separation

Step 6: add lemon juice at one time, stir well and add lemon dander

Step 7: mix the protein cream with the butter and egg yolk paste three times and mix well

Step 8: add the sifted low powder and mix evenly

Step 9: pour into the mold with anti sticking treatment, 2 small fruit sticks

Step 10: there's a lot left, and install another mold

Step 11: put in the preheated oven 175 degrees, middle layer, 50 minutes

Materials required:

Yolks: 3

Protein: 3

Salt free butter: 150g

Salt: 2G

Sugar powder: 50g

White granulated sugar: 50g

Lemon juice: 1 tablespoon

Lemon dander: 1

Low powder: 150g

Note: the next time half to do, this sent back to a colleague, she said it was delicious~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet