Lemon scent How to make small cakes

• 

  1.Get everything ready Materials: Only remove the yellow part of the lemon zest, not the white part.Squeeze out 18 grams of lemon juice and set aside.

• 

  2. Pour the lemon juice into the corn oil and stir evenly.

• 

  3. Stir the mixed liquid evenly.

• 

  4. Sift the low-gluten flour and set aside.

• 

  5.Crack the eggs into a clean container, add salt and fine sugar, do not separate the sugar Add it several times, then add it all at once.

• 

  6.Use an electric egg mixer to beat at medium-high speed until the egg batter is fine and thick, lift up and beat The egg batter dripping from the egg beater can draw clear lines in the egg beater and remain there for several seconds.

• 

  7. Pour the sifted flour into the egg liquid in three batches and mix quickly evenly.Stir well each time before pouring in the next time.

• 

  8. Pour in the lemon juice and corn oil mixture in step 3 and stir In the good batter, continue to stir evenly.

• 

  9. Pour in the prepared lemon zest and continue to stir quickly evenly.

• 

  10.Put a paper holder into the six-piece mold.If there is no paper holder, brush it inside the mold.A layer of corn oil, or you can use a paper cup that can be used alone.

• 

  11.Pour the mixed batter into the mold until it is half full.(I poured the batter directly.If you find it difficult to operate, you can also pour the batter into a piping bag first and then squeeze it into the mold.)

• 

  12. Place in the middle rack of the preheated oven, heat up and down to 175 degrees, and bake for about 20 minutes, until the cake is puffy and the surface is golden.

• 

  13.After baking, remove the mold and move the cake to the baking grid to cool.

• 

  14.Finished picture!