By Meow Card Wasabi
<h2>Royalties</h2>
Lime one
Eggs (large) 4 pcs
Salt 1g
Corn oil 40g
Water 65g together with lemon juice
Caster sugar A (egg yolk paste) 15g
Low gluten flour 50g
Caster sugar B (protein) 25 g
<h2>Practice steps</h2>
1, lime washed, cut in half, the skin with a file plate to file some fine crumbs for later, pay attention not to file too much white part, will be bitter. Then the pulp is squeezed and set aside.
2, filed broken skin as shown in the picture. Do not file the white peel part!
3: Separate the egg yolk proteins and put them into two beaten egg bowls without water and oil. (Especially the pot of hitting the protein!) Be sure to ensure that there is no water, no oil and no egg yolk)
4: Beat the egg yolk with salt, add caster sugar A, corn oil, lemon juice and water, stir well until the sugar melts, pour in the lime crumbs and continue to stir evenly, then add the sieved low gluten flour and stir evenly until smooth and particle-free.
5: Divide the brosse into three times and add protein to beat. First time: Add a few drops of lemon juice and 15g sugar to the egg whites and beat them with an electric whisk until the big fish eye bubbles are made.
6, the second time: add 15g of sugar, continue to send.
7. Pay attention to the time of playing in a circle in one direction, which will not destroy the structure of protein formation.
8, the third time: add the remaining 15g of sugar, beat until hard foaming.
9, probably can show this state of the small curved hook can be.
10, the beaten egg white divided into two to three times added egg yolk paste, mixed evenly, into two Le Kuei Savarin four-inch mold, shock mold, the amount is just right.
11, the oven up and down the heat preheating 175 degrees, because the mold is relatively soft, so you need to put the mold on the baking pan, and then put into the oven in the lower layer of the baking.
12: After baking for 30 minutes, you can adjust the temperature to 160 degrees and continue to bake for about 20 minutes.
13, after the oven is inverted and cooled, you can pinch and release the mold. Refreshing and delicious! My son ate half of it...
<h2>Tips</h2>
1. The mold needs to be coated with a thin layer of butter in advance; 2. Each oven has a different temper, so it is also necessary for the small owner to adjust the temperature and time according to the status of the cake!
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