Lemon Chiffon Cake (ning meng qi feng dan gao )

Lemon Chiffon Cake

Introduction:

"The most successful formula is Qi Feng with lemon as ingredient. Once it is successful, it is difficult to think about failure again! I think this is because - 1, fresh lemon juice is a natural acidity regulator. Citric acid can adjust the acidity of eggs, especially the protein, so that the protein cream is not easy to defoaming in the process of whipping and mixing. With the same function are chemical additives Tata powder and condiment white vinegar. Tata powder is definitely our own cake will never use, white vinegar is OK, but if you can not grasp the amount, it will affect the taste of the cake. 2, lemon dandruff is a natural fruit flavor. The smell of lemon peel can not only fully cover the fishy smell of eggs, but also add fresh and pleasant fruit flavor to the cake, which can not be achieved by lemon juice, and chemical additives can not be compared with it. Lemon peel also has the same effect as tangerine peel, which can expel poison and fire, and increase the nutrition of cake. Therefore, the recipe of Qifeng cake with lemon is not only easy to succeed, but also can add flavor and nutrition to the cake, making the cake more delicious. Especially in the hot summer, the lemon flavored Qifeng cake is fresh and refreshing, which makes people feel like a big stir! "

Production steps:

Materials required:

Yolks: 3

Fine granulated sugar: 20g

Corn oil: 40ml

Fresh lemon juice: 15ml

Water: 75ml

Low gluten flour: 80g

Lemon dander: 1

Protein: 4

Salt: a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ning Meng Qi Feng Dan Gao