The lemon pastry is easy to make, how to make lemon cake

Lemon cake is a lemon-flavored dessert that is easy to make

cream cheese 250g, granulated sugar 30g

Sour cream sour cream 100g

2 egg yolks

1 tbsp lemon juice

Finely minced lemon zest, 1 2 servings

Cherry wine, 1 tablespoon

2 egg whites, caster sugar, 50g

Prepare a cookie pie crust.

How to make it: 1.Preheat oven to 160°C or 325°F2

Beat the cream cheese into liquid form with a whisk. Add caster sugar. Mix well.

Join our creamStir until smooth.

3.Add the egg yolk and stir well. Add to taste.

4.Take another clean basin. Use a whisk to beat the egg whites until frothy.

After adding the powdered sugar in two or three times. Continue beating the egg whites until they are sharpened. Then add the beaten egg whites to the mixture (basin) of the previous item in two or three times.

Mix slowly until no protein cells are visible.

5.Pour the filling into the pie mold. Smooth the surface. Bake for 45-60 minutes.

Precautions: All the stirring process, you can use a manual whisk, but you must stir in one direction, this cake does not need to beat the eggs, and there is no need to be afraid of foaming, but the sugar must be stirred and melted, and the baking time and heat need to be adjusted according to the actual situation.

Change the ingredients.

Primer. 250 grams.

Sugar. 250 grams.

Peanut oil. 250 grams.

Baking powder. 5 grams.

Egg. 5 pcs.

Lemon zest. 5 grams.

Cooked black sesame seeds. Amount. Salt. Amount.

Method: Read step by step.

Add baking powder to the base and set aside.

Add sugar to the dander and set aside.

Corn oil set aside.

Set aside five eggs.

Add five eggs to the prepared sugar lemon crumbs, beat until the sugar is free of particles, and the sugar is melted.

Pour in the base powder and baking powder and mix well.

Pour in the prepared peanut oil and mix well.

This is already well mixed.

Take the rice spoon and multiply it into a paper cup for seven minutes OK

After installation. Add cooked black sesame seeds.

Put it in the oven at 180 degrees for 22 minutes, and this temperature and time are generally determined according to the size of your oven.

This is a two-plate cake, two more minutes for the darker one, and two minutes for the lighter one.

Some put black sesame seeds, some put preserved fruit and candied fruit, and you can mix whatever you like.

It's delicious, my parents-in-law like to eat it, and a cup of cereal and two small cakes make a breakfast.

Lemon cake is a dessert with a lemon flavor, and the preparation method is also very simple

cream cheese 250g, granulated sugar 30g

Sour cream sour cream 100g

2 egg yolks

1 tbsp lemon juice

Finely minced lemon zest, 1 2 servings

Cherry wine, 1 tablespoon

2 egg whites, caster sugar, 50g

Prepare a cookie pie crust.

How to make it: 1.Preheat oven to 160°C or 325°F2

Beat the cream cheese into liquid form with a whisk. Add caster sugar. Mix well.

Join our creamStir until smooth.

3.Add the egg yolk and stir well. Add to taste.

4.Take another clean basin. Use a whisk to beat the egg whites until they are blistered.

After adding the powdered sugar in two or three times. Continue beating the egg whites until they are sharpened. Then add the beaten egg whites to the mixture (basin) of the previous item in two or three times.

Mix slowly until no protein cells are visible.

5.Pour the filling into the pie mold. Smooth the surface. Bake for 45-60 minutes.

Precautions: All the stirring process, you can use a manual whisk, but you must stir in one direction, this cake does not need to beat the eggs, and there is no need to be afraid of foaming, but the sugar must be stirred and melted, and the baking time and fire need to be adjusted according to the actual situation.

On the basis of the original method, add electric lemon juice when the noodles are alive, add some sugar (if you are afraid of acid, you can add more), and if you are troublesome, you can add lemon flavor.

1.Melt the butter in water, add milk, eggs and sugar and stir well.

2.Add the flour, baking powder, a pinch of salt and crumble.

Lemon zest, mix well and add to.

Container 3Bake at 220 degrees and bake for about 15-20 minutes.

No oven can be used to steam without water, not on fire)

4.Add a little sugar to the lemon juice and melt it over low heat to make a sugar juice5Pour the lemon juice over the baked.

It's good on the cake.

You can give it a try as a reference.

3 eggs in the cake base.

Cooking oil 20 grams.

Lemon juice 5 grams.

Milk 20 grams.

50 grams of caster sugar.

50 grams of cake flour.

Lemon zest, orange zest to taste (one or two lemons and one orange zest).

Lemon sauce milk 200 g.

Egg yolks 3 pcs.

Lemon juice 2 tablespoons + 1 teaspoon (about 35ml).

1 2 tablespoons cake flour.

2 tablespoons cornstarch.

60 grams of caster sugar.

Butter 60 grams.

Lemon zest, orange zest.

Lemon cake preparation.

Prepare the ingredients, rub the lemon and orange peel for later use, and separate the egg whites and yolks for lemon cake Step 1

Add half of the caster sugar to the egg yolk and beat until the color becomes lighter, then add the cooking oil, milk, lemon juice, half of the lemon zest and orange zest in parts, and stir well in the lemon cake Step 2

Sift in the flour and stir with a spatula into a batter for lemon cake preparation Step 3

Beat the egg whites until they are hard to soak, then divide out one-third and mix well with egg yolk paste in the lemon cake Step 4

Pour back into the protein bowl and use a rubber knife to stir well with the lemon cake Step 5

Pour into a six-inch mold, smooth the surface, shake twice on the table (do not grease the cake mold), 150 degrees for about 50 minutes (my oven temperature is relatively high, generally 180 degrees can be used at 150 degrees, adjust the temperature and time according to your own oven conditions) Lemon cake practice Step 6

Lemon sauce] Prepare the ingredients, and the remaining half of the lemon zest just now can be used. Heat the milk and butter together first. To prepare the lemon cake Step 7

Add the other ingredients to the egg yolk at the same time and stir well in the lemon cake Step 8

Once the milk and butter are boiling, pour into the egg yolk bowl and stir as you pour. To prepare the lemon cake Step 9

Then pour it back into the pan and heat the lemon cake over medium heat Step 10

Stir the batter in the pan at any time, wait patiently for about ten minutes, the batter will thicken, the lemon sauce is ok, put aside to cool the lemon cake naturally Step 11

After the cake is baked, it is left upside down to cool, and after demolding, cut into two slices of lemon cake Step 12

Cut off the edges of the cake slice and put it in a six-inch mold (don't cut it too much, otherwise the lemon sauce will not be enough ( ), it is best to use a piping bag to fill the gap, but if you are lazy (such as me) you can use a spoon to make the lemon cake Step 13

Fill the gaps around the edges with lemon sauce, spread a layer on top of the cake slices, then top another slice of cake and fill again. It's okay to fill in this look with the remnants of the hand, put it in the refrigerator and wait to eat!

Crafting materials.

Cream cheese 250g, sugar 30g, sour cream 100g, egg yolks, lemon juice 1 tbsp, lemon zest, 1 2 servings, cherry liquor, 1 tbsp, 2 egg whites, caster sugar, 50g, biscuit pie crust 1.

How to make it: 1.Preheat oven to 160°C or 325°F

2.Beat the cream cheese into liquid form with a whisk. Add caster sugar. Mix well. Join our creamStir until smooth.

3.Add the egg yolk and stir well. Add to taste.

4.Take another clean basin. Use a whisk to beat the egg whites until frothy.

After adding (i) powdered sugar in two or three parts. Continue beating the egg whites until they are sharpened. Then add the beaten egg whites to the mixture (basin) of the previous item in two or three times.

Mix slowly until no protein cells are visible.

5.Pour the filling into the pie mold. Smooth the surface. Bake for 45-60 minutes.

Separate the egg whites and yolks 2

Add sugar and oil to the egg yolk and stir well until emulsified 3, then add milk and stir well 4

Put in the zest of a lemon, I use a ginger grinding plate, the lemon should be rubbed with salt to remove the wax, then blanched with boiling water, 5, and then squeeze in the lemon juice of a lemon 6

Sift in cake flour 7

Stir well with egg whips 8

Squeeze a few drops of lemon juice into the egg whites9

Add sugar 10 for the first time when beating on low speed until the fisheye bubble is reached

When hitting the delicate foam, add sugar for the second time, change to medium speed 11 and add sugar for the third time when there is a pattern, and change to high speed 12

Beat into dry foam 13

Take 1 3 egg whites and put them in the batter Mix them with the method of stirring and cutting until there are no particles 14 and then pour them back into the egg whites, or use the method of stirring and cutting and mixing, stir evenly 15 Put them in the mold, shake them from a high place several times, shake out the bubbles and put them in the preheated oven at 150 degrees for 30 minutes 16

Full of lemon fragrance Dashun kills a 17 at a time

It's even tastier with yogurt.

A lemon zest with a tar pitted crushed.

70g of butter and 110g of cake flour

35g of sugar code (low sweetness) to make a stool.

Eggs for two. 35g of whipping cream

Lemon juice 17g

Baking powder 3-4g

5-10g grated coconut (optional).

Lemon petit cake is good, how to make it delicious? I think that the lemon cake rented by Xianyan is generally easy to make, first we make the cake according to the usual procedure of our morning dates, and then add celery to the lemon juice, which is very delicious.

Lemons are rich in citric acid, so they are known as "lemon pulse citric acid warehouse". Its fruit is juicy and crisp, with a strong aromatic aroma. Because of its sour taste, it can only be used as a high-quality seasoning for beverages, dishes, cosmetics and medicines.

So, how can lemon be used in delicacies?

1. When soaking lemon slices in boiling water, the lemonade is very bitter, so use cold boiled water to soak lemon slices. Add another slice of lemon.

2. When cooking, such as stewing to silver-skinned meat and steaming fish, add a small amount of lemon zest, which tastes very good. But keep the amount of time you put it in, and some salads can be dripping with lemon juice.

3. You can put a few coffee beans on top of the fresh lemon slices, which has neither a sour taste nor a bitter taste, which is very delicious.

That's all there is to know about how lemons can be cooked.

2 eggs.

Cake flour 50g

Almond flour 20g

Lemon juice 10g

Lemon zest 1 pc.

Lemon sauce to taste.

Caster sugar 70g

Salt 1g method steps.

Coat the lemon mold with a layer of softened butter and set aside.

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Prepare a lemon, wash it and rub it out in a bowl.

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Place the lemon pulp in a manual juicer and squeeze out 10g of lemon juice.

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Separate the egg whites from the yolks and use an electric whisk to turn on one gear to impress the egg whites.

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Pour in the caster sugar while whisking, you can pour half of the caster sugar first, and then pour in the other half of the caster sugar after the texture appears.

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After beating, add the egg yolk and stir well with a whisk.

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Mix the cake flour with the almond flour and sift it into the cake batter.

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Use a spatula to cut in from the middle, stir evenly from the bottom upwards, and turn the basin while mixing halfway.

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Add the lemon juice and lemon zest and stir well.

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Put the batter into a piping bag, squeeze it into a mold, and fill it up to 7-8 minutes.

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After filling, shake the mold, shake out the bubbles, and squeeze a little lemon paste.

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Fill the batter on top of the lemon sauce and preheat the oven in advance.

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Put the mold in the middle and lower layers of the oven, bake for 15 minutes on the top heat and 160 on the bottom heat.

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Peel off the cake and plate it, and a delicious lemon cake is ready.

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How to make lemon juice for cakes:1Lemon juice 2

Use a grater to plane out the lemon shreds. 3.Mix the oil, lemon zest and lemon juice and set aside (add 2 tablespoons of Fanta to it).

4.Sift all powders and set aside! Mix sugar and eggs for later use

Stir with an electric mixer. 8.The sugar and egg mixture are whipped with an electric mixer, and the state is:

When scooping up and pouring the stirring liquid with a spoon, it is in a straight line, and the traces in the basin slowly disappear and are sticky. 9.Add all powders.

10.Include the material of Practice 1. 11.

Stir with an electric mixer until there are no granules, lay the baking tray with paper, pour the cake liquid into the baking tray with a rubber spatula, shake slightly, and let it sit for 10 minutes. (At this time, the oven can be preheated to 180 degrees) 12Turn off the heat at 180 degrees for 25 minutes and turn off after 20 minutes (this depends on the function of your oven).

If the temperature of the upper and lower fire can be adjusted, the lower fire can be slightly lower) Take out the inverted buckle and demould.