Lemon Flavored Cupcakes

Name: Lemon Flavored Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 2 pcs yolk; 1 piece lemon; 50g butter; 2 pcs Whole egg; 120g Caster sugar; Some salt; Some raisin

by Golden Mei

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The love for cupcakes is not only due to its deliciousness, but also because of the simplicity of making it. Haha, I am lazy and afraid of complicated things. Today I found a lemon in the refrigerator. I think I haven't eaten cupcakes in some days. I think I made a few to help me out. In winter, it is also good to eat high-calorie food occasionally, and the ingredients of the cake are eggs, sugar, and flour, which can also provide the human body with the nutrients needed. "

Ingredients

100g Low-gluten Flour
2 pcs Yolk
1 piece Lemon
50g Butter
2 pcs Whole Egg
120g Caster Sugar
Some Salt
Some Raisin

Lemon Flavored Cupcakes

1. Material family portrait.

2. Two whole eggs, two singly, put them into an oil-free and water-free egg beater,

3. Use a grater to cut the lemon skin into fine puree for later use

4. The egg liquid in the egg-beater bowl is broken up, and the electric egg beater is used to break the egg liquid until the egg liquid can not be lifted. Pour in the fine sugar and add an appropriate amount of salt. Turn on the block and beat until the egg liquid is thick and white, turn to the block and beat for a few times to eliminate large bubbles in the egg liquid

5. Look at the state of the egg liquid in the picture. Beat until it is smooth and without bubbles. Cut the lemon in half, remove the lemon seeds, squeeze the lemon juice into the egg liquid, and manually beat it evenly. At this time, the oven is preheated at 170 degrees for 10 minutes

6. Sift low-gluten flour into the egg liquid, mix it quickly, remember, the next operation must be fast, but not excessively stirring, so as to avoid defoaming.

7. For the well-mixed batter, add the butter that has been softened in advance, and quickly mix well by hand.

8. Pour in the raisins and mix quickly

9. Put the batter into a disposable decorating tape, squeeze it into the paper cup, and it will be 80% full. Put it in the middle of the oven and heat it up and down at 170 degrees for 25-30 minutes. The surface is golden yellow. The temperature and time can be adjusted according to the situation of your own oven

10. Insert a toothpick into the cake and take it out. No powder residue can be seen, which means that the cake is cooked and the finished product is out, hehehe. . . I forgot to read it, it's a bit browned.

11. Come to a beautiful picture.

Tips:
Cupcakes are simpler than chiffon cakes, with zero failures, easier to use, and most suitable for novices.
Remember, after telling the egg mixture, the next operation must be fast but not excessively stirring, so as to avoid defoaming, defoaming batter, it is difficult to start the cake.