Lemon cake
Introduction:
"The light lemon fragrance is surrounded by the taste buds. I like this kind of vague feeling, which makes people have the impulse to take a big bite and feel it again."
Production steps:
Step 1: cut the lemon in half, squeeze out the lemon juice, cut the lemon peel into pieces and set aside.
Step 2: mix low gluten flour, baking powder, sugar and baking soda.
Step 3: mix eggs, milk, lemon juice and corn oil.
Step 4: pour in the powder and stir gently until there is no dry powder.
Step 5: add coconut shreds and lemon shavings, mix well, and load into the mold.
Step 6: preheat 180 degree oven, middle layer, about 25 minutes until the surface is slightly golden, then out of the oven.
Materials required:
Low powder: 120g
Coconut: 30g
Salad oil: 50 ml
Egg: 1
Milk: 160 ml
Sugar: 80g
Lemon dander: half a
Lemon juice: 10 ml
Baking powder: 2G
Baking soda: 1.25g
Note: 1, test whether the cake is baked, you can use toothpick into the cake, toothpick on no sticky things can. 2. Dry materials and wet materials can be placed for a long time before they are mixed, but once they are mixed, they should be baked immediately, otherwise it will affect the expansion of the cake.
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Xia Ri Xiao Qing Xin Ning Meng Dan Gao
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