The cooking diary of the 27th Hall(dian de peng ren ri ji mei wei xia wu cha gao dian zhi ning meng nai you dan gao )

The cooking diary of the 27th Hall

Introduction:

"I always like the sour and sweet taste ~ so I tried to make lemon cream cake today ~ I hope you like it ~ ~"

Production steps:

Step 1: Lemon syrup method: mix water and fine granulated sugar, heat and boil, make the fine granulated sugar melt into sugar water, cool, and then add lemon juice.

Step 2: Decoration ingredients: lemon cream 200g (see here for details) http://home.meishichina.com/space-6904329-do-blognewfile-id-482724.html ）。

Step 3: cake: soften butter, add sugar.

Step 4: stir with the beater for about 5 minutes until the butter is whipped until it is fluffy and light.

Step 5: add the beaten eggs in three times, each time add the same amount of egg juice, each time let the egg juice and butter thoroughly blend, and then add the next time.

Step 6: add lemon juice.

Step 7: add lemon peel.

Step 8: sift in low gluten flour.

Step 9: mix the butter, lemon juice, lemon peel and flour with a rubber scraper until the batter is thick.

Step 10: pour the batter into the mold, fill it with 7%, put it into the preheated oven, 180 ° in the middle, heat up and down for 25 minutes.

Step 11: when the batter is completely puffed and the surface is yellow, it can be taken out of the oven, cooled and set aside.

Step 12: cut the baked cake from the middle. Be careful not to cut it bad~

Step 13: evenly brush lemon syrup on the cut cake to make the cake moist.

Step 14: pack the lemon cream in the flower mounting bag, and squeeze the lemon cream on the cake with a small round hole flower mounting mouth.

Step 15: cover another piece of cake.

Step 16: because I like lemon cream very much, I put a layer of cream on the surface of the cake~

Step 17: seal the cake and refrigerate for at least 15 minutes until the lemon cream hardens.

Step 18: the cream has hardened ~ cut into pieces ~ started ~ whoosh~~~

Materials required:

Butter: 85g

Egg: 60g

Lemon juice: 25g

Lemon peel: 1 teaspoon

Low gluten flour: 85g

Fine granulated sugar: 70g

Lemon Cream: 200g

Water: 75g

Fresh lemon juice: 1 tablespoon

Precautions: 1. If you like to add more layers of cream, you can cut the cake into more layers, then brush a layer of lemon syrup on each layer, and then squeeze a layer of cream on it. 2. In order to cut edge neat and good-looking, must frost the cream hard, just cut yo. This cake is very refreshing ~ lemon fresh aroma and sour sweet taste, with rich cream, it is very suitable to go with a cup of honey mint tea, very delicious ~ OK ~ I wish you a good appetite ~ ~ see you next time~~~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Dian De Peng Ren Ri Ji Mei Wei Xia Wu Cha Gao Dian Zhi Ning Meng Nai You Dan Gao