Introduction: Teach you to make lemon mayonnaise by hand, sweet and sour, sweet and delicious, no additives, eat with confidence
The birth of lemon mayard goes through a series of mysterious chemical changes. Unlike blueberry jam, you may be eating and suddenly want to boil a pot yourself, and accidentally cook it. Lemon mayonnaise is the kind of mayonnaise that you will be shocked by its taste after you eat it, and we may not know anything about who it is and where it comes from.
Unknown but beautiful mysterious things are the most wonderful, I once bought lemon mayonnaise as a general jam to eat at home, only to feel as if I bought a bottle of high-end products, the taste is different from other jams! I never thought about how to cook such a smooth and thick texture when lemon is the protagonist.
Lemon mayonnaise is not difficult to say simply, but the deliciousness is hidden in the details, and there are a hundred details to pay attention to in these simple steps. When checking the information, I saw that the message area of some recipes was full of sorrow, and the number of lemon egg flowers accidentally boiled was really quite a lot! I was lucky to be successful in cooking for the first time, I can't show you the appearance of the failed products, but don't look at the materials, the steps are very simple to light enemies, the equipment and mentality should be fully armed, so as not to find the lemon egg soup to the door, with the thought of it feel so miserable I really don't want to waste so many ingredients.
<h1 class="pgc-h-arrow-right" > lemon mayonnaise</h1>
Please see the following table for the amount of materials, the photos are not allowed, hahaha.
【Ingredients】
4 eggs
Yellow lemon juice 170ml (about 3 pieces)
3 yellow lemon flakes
Cream 113g (if you want to make a lemon tart filling, you need to add 226g, here is the sauce version)
Sugar 220g
【Production process】
1, lemon peeling, to be careful to cut, can only be cut to the yellow part, white will be bitter!
2. Chop the lemon peel, the more crushed the better! If there is a tool that can be finely ground, the above steps can be omitted, and after cutting the lemon peel, I really want to buy one.
3: Knead the lemon zest with the sugar with your fingers to allow the sugar to fully absorb the lemon essential oil. Lemon essential oil is the main source of aroma, if less this step the fragrance will be a little worse.
4, cut everything from the peeled lemon to juice, remember to filter out the seeds and pulp! These steps would have been much easier if there had been a juicer, but I didn't... My squeezing lemon pressure is actually the same as squeezing by hand, it may save a little effort but it can't squeeze as clean as my hands.
5, find a heat-resistant glass container, will be heated by water, the advantage of using glass is that the heating is relatively slow, not easy to become a lemon egg flower, if you use a stainless steel container will be more challenging. Break up four eggs in a container without hitting too much air.
6: Add all the lemon juice and lemon sugar to the egg mixture and stir well.
7: Add a little water to a soup pot and put it in a glass container with lemon egg mixture and heat over medium heat. It's best to use a thermometer to help, because the key to all the chemical changes that make a delicious meal is temperature.
8, after rising to 50 degrees, you can start to stir slowly, at this time you will feel that the lemon yolk liquid is slightly thicker.
9, wait until 70 degrees will be very thick, at this time began to stir uninterruptedly, and keep an eye on the thermometer, as long as it reaches 81 degrees can get out of the fire! Let it sit for a while after getting out of the heat and let it cool down slightly.
10. At this time, you can cut the cream and set aside. I was supposed to make the lemon tart filling, so I cut two pieces of cream, but then I decided to make a sauce first, and finally only put one piece of cream, which is the amount on the ingredient list of 113g!
The main difference between the lemon tower filling and the lemon sauce is in the thickness, if you add two pieces of cream, after refrigeration, it can become a thick texture that will not flow, such a consistency is more appropriate to fill the tower, otherwise it is a bit embarrassing to bite the filling and all the streamers.
As a lemon sauce, in fact, you can add as much cream as you like, and even you can not add cream at all! Then after filtering your lemon mayonnaise is done.
The difference is that the aroma, texture and luster provided by the cream will make your lemon mayonnaise become a more advanced flavor and texture, and I personally feel that I am satisfied with the thickness and luster of adding a piece of cream, so I did not continue to add a second one. However, later on, I decided to make the lemon tart filling, and then I would make up the amount of cream.
The cooked lemon mayonnaise will have some protein crumbs and lemon zest, and the texture will be more delicate after filtering. And the filtered thing is not very pleasing, but the taste is as delicious as the delicate lemon mayonnaise underneath! I sincerely recommend that you take a small spoon and eat it as a snack.
Filter it out to get the beautiful Gollum Lemon Mayonnaise! But the beauty is even more beautiful, at this time you can add the softened small pieces of cream in parts, stir until the cream is completely dissolved and then add the next batch. Lemon mayonnaise will gradually take on a silky luster.
11, the final stirring of the cream is very healing, slowly stirring, watching them melt in the sea of lemon egg yolks, while the kitchen emits a sweet and sour aroma. The tension of staring at the thermometer not long ago was completely dissipated and complete.
Lemon mayonnaise is super delicious to eat with Scone and is my most recommended choice! Or spread it on muffins, creamy nape packs and toast!
I myself loaded a small bowl of lemon sauce ice in the cold, usually when the sauce is eaten, every time I eat it, I take a new clean spoon to dig, and eat it for two weeks in good condition! The rest I put in the refrigerator to freeze, the day before making the lemon tart refrigerated and de-icing, the next day just like new, whether you want to use it to make lemon tarts, pound cakes or other snacks are completely fine!
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