The pound cake originated in the 18th century England. At that time, the pound cake had only four equal materials, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each material occupies 1/4 each, it is passed to France, and a similar cake is called a quarter cake. This lemon pound cake made by Pippi today has a solid, sweet, moist, rich lemony aroma and a sour taste... The lemon pound cake's acid comes from lemon juice and the aroma comes from lemon dander. Very gorgeous and very sweet afternoon tea. Soak a cup of black tea, the two flavors make up each other, it is very good.
Ready for materials
The butter is fully softened and broken up
Add sugar powder and mix well
Hit to whitish
Low-gluten flour and baking powder are evenly sieved
Add a whole lemon dander and mix until no granules
Take 30 grams of freshly squeezed lemon juice and add in batter
Mix the batter thoroughly until the batter surface is smooth
Loading the flower bag
Loaded into the mold with a smooth surface
Fire up and down 170 degrees 50 minutes
Sugar and boil until the sugar melts
Turn off the fire and add lemon juice
After the cake is baked, it is hot and hot.
After all the brushes are finished, wrap the plastic wrap into the refrigerator
The cut surface is very delicate and firm
It’s better to eat after three days.
1, butter winter is less than 18 degrees, butter is difficult to soften at room temperature, it is more difficult to send, so before the hair, the butter softened to 21 degrees is better. Auxiliary method - hair dryer to heat butter / sit in water 2, eggs and eggs are easy to separate oil and water. Therefore, the egg liquid should be added in small amounts, and once added, fully whipped to fully fuse and absorb with the butter cream. After 5-10 repetitions, the resulting butter cream is very fluffy, light and shiny. If the oil and water are separated (the butter is in the shape of tofu after adding the egg, how can the whipping not blend together), you can first add one-third of the low-powder agitation, so that the low-powder absorbs part of the water and makes the butter paste state stable. 3, turn the mix of pound cakes and other kinds of cakes in the batter mixing is very different, pound cake here, the mixing, not like the gentle wind of the hurricane, but scrape until the cake paste appears luster. After the flour produces a gluten, it can strongly support the fine texture of the foam, which can make the cake swell more and help the fat cake to swell out the beautiful crack. (Here, Pippi recommends using the technique of Xiao Yan’s teacher. The batter after the mixing can normally appear as a five-petal flower.)