Today's lemon sandwich pound cake, the entrance layer is rich, taste the sweet but not greasy, the mouth is fragrant, sweet and sour, the aftertaste is endless, full of sugar frosting and lemon fragrance, with the passage of time will be perfectly integrated with the cake, it is worth a try!
By home foodie JACKERLU
<h2>Royalties</h2>
3 eggs
White sugar 40
Vanilla extract 2 g
Low gluten flour 60 g
Unsalted butter 20 g
Milk 15 g
Lemon zest 1 pcs
White sugar (for lemon milk) 30 g
Lemon juice (for lemon milk) 45 g
Unsalted butter (for lemon milk) 45 g
Cornstarch 5 g
Powdered sugar 45 g
Lemon juice (with lemon frosting) 15 g
<h2>Practice steps</h2>
1: 2 eggs, 40 grams of sugar, 2 grams of vanilla extract, put together, across a basin of hot water.
2: Beat until the egg liquid temperature is at 35-40 ° C, feel a little hot by hand, and then remove the egg basin.
3: Put 20 grams of unsalted butter and 15 grams of milk together in hot water to melt the butter completely.
4, take advantage of the time to melt the butter, we send the egg liquid in front, beat until the color of the egg liquid becomes lighter, the volume becomes larger, and the traces of the 8 characters flow down can slowly disappear.
5, take 1 lemon, plan out the outside of the lemon crumbs, pay attention not to the white part of the inside, only take the lemon crumbs.
6: Sift in 60g of low gluten flour.
7. Use the method of stir-mixing and cutting and mixing to stir evenly.
8: Take a little batter, put it in the melted butter milk liquid and mix well.
9: Pour all into the batter.
10. Also use the method of mixing and cutting, and mix evenly.
11: Pour all the batter into the mold. Lift the mold and put it down, shake it twice to remove the large bubbles in the batter.
12, the oven 170 ° C remember to preheat in advance, put into the mold, bake for 25-28 minutes.
13: After baking, remove the cake and let it cool and cut into 3 layers.
14: The lemon that has just removed the dandruff, take out the lemon juice and set aside.
15, we then make lemon milk, 1 egg, 30 grams of sugar, 45 grams of lemon juice, mix well.
16: Add 45g of unsalted butter, heat insulation and mix evenly.
17: Then put all of them in a pot and add 5 grams of cornstarch.
18: Cook over low heat until viscous and let cool.
19, we make a little lemon sugar frosting, 45 grams of powdered sugar, 18 grams of lemon juice, mix well and set aside.
20: Spread the prepared lemon milk evenly in the bottom middle.
21. Fold the cake in a layer of cake and lemon milk.
22: Pour the prepared lemon sugar frosting on top and spread evenly.
23: Sprinkle a little melon seed to garnish it.
24: Lemon pound cake, finish O (∩_∩) O
25, today's lemon sandwich pound cake, the entrance is rich in layers, taste the sweet but not greasy.
26, the mouth is fragrant, sweet and sour, the aftertaste is endless, full of sugar frosting and lemon fragrance.
<h2>Tips</h2>
This recipe only requires 1 lemon, and the juice squeezed out is exactly 60 grams,
<h2>Nutritional benefits of eggs</h2>
1. Brain nootropics: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.
2. Protect the liver: The protein in the egg has a repair effect on the damage to the liver tissue, and the lecithin in the yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the body.
3. Prevention and treatment of arteriosclerosis: American nutritionists and medical workers use eggs to prevent atherosclerosis, and obtain unexpected and amazing results, they extract lecithin from eggs, walnuts, and pig livers, and give cardiovascular patients 4 to 6 tablespoons a day. After 3 months, the patient's serum cholesterol decreased significantly, and satisfactory results were obtained.
4. Prevention of cancer: According to an analysis of human cancer mortality rates worldwide, it was found that the mortality rate of cancer was inversely proportional to selenium intake. Eggs are rich in selenium.
5. Delay aging: One of the longevity experiences of many long-lived elderly people is to eat an egg every day.
6. Beauty and skin care: eggs are also rich in iron, and iron elements play a role in hematopoiesis and transport oxygen and nutrients in the blood. People's faces are full of rosy beauty, which is inseparable from the iron element. If the iron is insufficient, it can lead to iron deficiency anemia, making the person's face yellowish and the skin loses its luster. It can be seen that eggs are indeed one of the important foods for maintaining the beauty of the skin.
<h2>Dietary contraindications to eggs</h2>
1. Uncooked eggs should not be eaten; boiled eggs should not be stored after soaking in cold water
2. Pregnant women have great physical exertion during childbirth, weakened digestion and absorption function, reduced liver detoxification function, and large amounts of consumption are not suitable for the body. In general, it is enough for a woman to eat about 3 eggs a day
3. Eggs contain almost all the nutrients needed by the human body, and eating an egg every day is one of the experiences of many long-lived people to prolong their lives
4. Fresh egg shell is complete, dull, there is a layer of white powder on the surface, the hand touches the eggshell has a rough feeling, gently shake the egg without sound, take a breath of heat on the egg, use the nose to approach the eggshell can smell a faint quicklime smell, put the egg into the water, the egg will sink
5. Hairy eggs, rotten eggs, raw eggs are forbidden to eat, and when beating eggs, beware of bacteria contaminated with the eggshell
6. Infants, the elderly and the sick eat eggs to boil and steam.
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