50 grams of low-gluten flour
Almond powder 20g
Lemon juice 10g
Lemon dander 1 piece
Appropriate amount of lemon sauce
70 grams of fine sugar
Salt 1 g
Methods/steps
1
Spread a layer of softened butter on the lemon mold and set aside.
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2
Prepare a lemon, clean it, and rub the dander in a bowl.
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three
Put the lemon pulp in a manual juicer and squeeze out 10g lemon juice.
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four
Separate the egg white from the yolk, and impress the egg white with electric egg beater.
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five
Pour fine sugar while sending it. You can pour half of the fine sugar first, and then pour the other half after the particles appear.
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six
Add the egg yolk and mix well with a blender.
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seven
Mix the low-gluten flour and almond flour and sift them into the cake paste.
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eight
Cut in the middle with a scraper, stir evenly from bottom to top, and rotate the basin by half while stirring.
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nine
Add lemon juice and lemon peel and stir well.
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10
Put the batter into a paper bag, squeeze it into a mold and pour it for 7-8 minutes.
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1 1
After filling, throw the mold away, shake out bubbles and squeeze a little lemon sauce.
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12
Fill the batter with lemon sauce and preheat the oven in advance.
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13
Put the mold into the middle and lower layers of the oven and bake at 180℃ and 160℃ 15 minutes.
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14
Remove the film from the cake and put it on a plate. At this time, a delicious lemon cake was made successfully.
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