egg yolk paste
four egg yolks
2 g of fine sugar
4 g of water
4 g of corn oil
65 g of low flour
1 lemon of fresh lemon crumbs
about 2 g of fresh lemon juice and half a lemon
protein cream < P > 4 egg whites
5 grams of fine sugar
the method of lemon Qifeng
Prepare the materials and weigh them respectively!
Make egg yolk paste. Mix egg yolk and sugar, add water and stir completely, then add oil, and continue to stir until the surface layer turns white and the bottom layer of egg yolk is dark, thus completing emulsification!
Add egg yolk paste to shredded lemon and lemon juice. The shredded lemon is scraped with tools bought by IKEA, which is very easy to use!
sift the flour in three times, and it will thicken after mixing completely, and it will be slightly thinner after adding lemon juice, and it will feel sticky after mixing! At this time, the oven is preheated by 17 degrees!
it's best to refrigerate the protein paste, and add a few drops of lemon juice (just squeeze out a few drops from the previous half lemon) and white sugar in three times, the first time it looks like a fish eye, the second time it shows a little grain, and the third time it shows a little resistance!
I've done Qifeng for many times, but I don't think the egg whites should be beaten to 1 points, and 7.8.9 will do. At most, it won't be high enough, at least it won't burst. Send it up when you stop immediately, just bow your head slightly with a sharp tip.
Add the egg white paste into the egg yolk paste three times, and use the island stirring method, which is very easy to use! You can find videos on the Internet. Don't draw circles, and defoaming won't work.
Pour in an 8-inch round mold, and bubbles will be shaken. I use a 52L oven on the fourth floor, put it on the penultimate floor, and turn the fire up and down to 145 degrees, 4 to 5 minutes. You can see the surface coloring in the last few minutes!
4 minutes!
after baking, fall at a height of 4 cm, and immediately reverse it. It's a direct fall! If the price rises relatively high, don't buckle it on the net, just pad it like this, and it can be demoulded when it is air-dried to hand temperature!
The cake of this recipe is a fresh and low-sugar version, which is just the freshness of lemon. Friends who like sweetness can add about 2 grams!