Lemon cream cake(ning xiang nai you pang dan gao )

Lemon cream cake

Introduction:

"Add the fragrance of lemon peel to the sweetness of the cake, and add a little pure acid of lemon juice. The feeling of happiness spreads in your mouth - this is the lemon flavor cream cake."

Production steps:

Step 1: mix low gluten flour, almond powder, sugar powder and baking powder, sift and set aside.

Step 2: break up the whole egg; soften the butter at room temperature; grind the lemon skin into powder with a grinder, add 10 grams of fine white granulated sugar and mix evenly; cut the lemon and squeeze out the lemon juice for later use.

Step 3: put the sifted powder, salt, milk and softened butter into the mixing basin.

Step 4: beat slowly with an egg beater until the butter is completely absorbed, the batter turns white, and the texture is relatively bulky (stop several times in the middle, and scrape the edge of the container with a rubber scraper, so that all materials can be fully stirred).

Step 5: add the egg liquid three to four times. Use the egg beater to slowly stir until the egg liquid is completely absorbed, and then add the next time; after the egg liquid is completely added and absorbed, continue to slowly stir until the batter is soft and smooth; then successively add the lemon peel and lemon juice in step 2, and continue to slowly stir until the batter color is brighter, that is, to complete the pound cake batter.

Step 6: pour the batter into the mold for about 7 minutes.

Step 7: preheat oven, heat up and down 180 ℃, middle layer, 40 minutes.

Step 8: with a cup of cold watermelon juice, good summer tea.

Materials required:

Low gluten flour: 167g

Almond powder: 17 G

Butter: 150g

Powdered sugar: 120g

Whole egg: 167g

Baking powder: 4G

Milk: 15g

Lemon: 1

Salt: 1.5g

Fine white granulated sugar: 10g

Note: the mixing basin must be deeper. If it is too shallow, it is easy to splash around when mixing powder and butter, which is very troublesome to clean up.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ning Xiang Nai You Pang Dan Gao