#the 4th Baking Contest and is Love Eat Festival# Lime Sponge Cupcakes (salad Oil Version)
1.
Use a lemon shavings planer to peel out half of the lemon zest, being careful not to cut the white part.
2.
Squeeze out 10g of lemon juice, about half a lemon.
3.
After the yolk and white are separated, add powdered sugar to the whites in 3 times and beat until dry and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, and the lines will appear slightly, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip is short and small The spikes are fine.)
4.
Add the egg yolks and use an electric whisk to beat the egg yolks evenly at one speed until the egg beater can leave traces.
5.
Sift in low-gluten flour, and stir evenly with a manual whisk.
6.
Add the lemon zest, and stir evenly with a manual whisk.
7.
Pour the salad oil on the surface of the batter, remember to spread it a bit, and continue to mix it evenly with a manual whisk.
8.
Mix the lemon juice and water evenly, pour it into the batter, and use a manual whisk to quickly stir evenly. .The batter after mixing is very delicate and smooth.
9.
Put the paper cup on the mold, and put the batter into the piping bag.
10.
Squeeze the batter into the mold, about 9 minutes full, shake the mold gently after squeezing, and shake out bubbles.
11.
Put it into the preheated oven, heat up and down at 160 degrees Celsius, middle level, and bake for 28 minutes.
12.
After the baked cake is unmolded, put it on the baking net to cool.
13.
The whipped cream and powdered sugar are sent to the piping state, put in a piping bag, squeeze out the pattern, and finally insert a biscuit stick and sprinkle with lemon zest.
Tips:
1. The egg contains about 60g of shell.
2. Please adjust the baking time and temperature according to your own oven temperament.
3. The amount of the recipe is just enough to make a 12-piece cupcake mold that learns to cook.
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