Recipe: Lemon cake

Home Cooking Recipe: Lemon cake

Notes:

This is a modified half muffin half cake, purely egg pain creation. The recipe material is 6 small cakes.

Ingredients:

Steps:

  1. This is an extremely simple afternoon tea with a production time of 5 minutes and a baking time of 20 minutes.

  2. Butter at room temperature, add 30 grams of sugar, a small amount of salt, and fluffy color light yellow

  3. Squeeze in half a lemon juice, add two egg yolks, add in vanilla and mix well

  4. The remaining protein is added to the sugar 3 times to send it to the wet foam (specific method)

  5. Mix the flour baking soda baking powder in the butter egg yolk paste, stir, and grind a small amount of lemon peel (yellow, do not grind too much to white, or cry)

  6. Mix the egg whites and egg yolk paste, stir them evenly with a rubber knife, and add the squid bag into the paper cup to 4/3 full.

  7. Such as the oven (preheating in advance) fire up and down 180 degrees 5 minutes and then 150 degrees 15 minutes

Tips:

If you eat hot, you can’t taste the soft and soft taste of the cake.


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