Warm Pound Cake ~ ~ Lemon Flavor
1.
Scrape the dander from the lemon for use. One lemon zest is enough for one mold. About 10g
2.
I use Sanneng's gadgets, which are very handy, fast and easy.
3.
Cut the fresh lemon in half and squeeze the juice. Each lemon produces about 50-60 ml of juice.
4.
Squeeze out the juice, 50g of juice is enough for one, then, tear it up and soak it in water.
5.
The butter is softened at room temperature, and you can poke holes with your hands.
6.
Add icing sugar and whisk, the color becomes lighter and the volume is slightly stretched.
7.
It looks like this, people say, it's light feather-like, ha ha.
8.
Beat the eggs and add them in several times. If you are using a hand-held whisk, at least 3⃣️ times, when it is fully integrated once, add another time. Pay attention to the room temperature, above 24 degrees, below 16 degrees, the butter state will be affected. High water and oil separation, low to open, especially difficult. In fact, the butter of many biscuits is about the same as the pound, which is the key to success.
9.
Sift the low flour, almond flour, and baking powder three times. I usually go there twice, and the almond flour I make is specially made for macarons, which is already very thin, so save worry. Add the butter in two times, cut from the two o'clock direction to the eight o'clock direction, then flip up, shake, drop, turn the bowl, and repeat, similar to chiffon's mixing powder.
10.
Stir until there is no dry powder and the batter has a certain gloss, add lemon shavings, and it's ok. Don't stir too much, and be careful not to mix back and forth in the forward and reverse directions, the volume of the batter will become smaller, and personally think it is still defoaming.
11.
Put the batter into the mold, you will find that the mold does not look big, so it can be installed. Organize it into a state with a low middle and two high ends to facilitate the appearance of beautiful cracks. Some people say that if you dip a knife into the melted butter, you will have a nice crack. It is not necessary. After the butter is beaten, cracks will naturally appear.
12.
Heat the oven up and down 170 degrees for 50-55 minutes. The fire of my oven is weak, the upper fire is 190, the lower fire is 170, and the temperature in the oven shall prevail. Please adjust by yourself. The current state is 15 minutes.
13.
In 20 minutes, the natural cracking pattern is beautiful. If the butter is not opened, it will not crack well, so you can scratch it with the tip of a knife. If there is a state of separation of water and oil, the cracks are small, messy horizontal stripes, but it's a mess, I did it.
14.
In the 40-minute state, the surroundings have been colored, and the middle color is still light. Note that if your oven has a high fire, pay attention to cover the tin foil, and don't make the color too heavy.
15.
It cracks naturally and is very beautiful. The baking time must be enough, otherwise the waist will collapse after being modeled, no, good, look.
16.
It can be pierced with a knife stick. If there is no residue, then bake it for a while.
17.
Forget the sugar water, boil the sugar water between roasts, stir constantly, don't batter, just boil to make a big bubble, add lemon juice after a little cool, otherwise, the high-quality vitamin C will be burnt to death. Knock directly out of the oven, brush the sugar water while it is hot, pay attention to the corners, especially the draught, don't be afraid, brush it, the ratio of this sugar water is just right, brush it all on.
18.
Wrap it with plastic wrap when it is slightly after temperature, put it in the refrigerator, and refrigerate it for 24 hours to re-sugar.
19.
It is perfect to make a pot of old white tea in the warm afternoon.
20.
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