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Lemon butter cheese cup pound cake

author:Bean and fruit delicacies
Lemon butter cheese cup pound cake

by stone kido_kido

Low gluten flour 170 g

Caster sugar 145 g

Unsalted butter 130 g

Cream cheese 110 g

Eggs 120 g

Lemon juice 17 g

Baking powder 5 g

Lemon zest 4 g

2 egg yolks

Salt 1 g

Lemon butter cheese cup pound cake

1, rub lemon peel in the fine sugar, if there is no tool to rub the lemon peel at home, you can use a knife to chop, but be careful not to cut to the white part, otherwise it will be bitter.

Lemon butter cheese cup pound cake

2: Stir well and set aside.

Lemon butter cheese cup pound cake

3, cream cheese butter softened at room temperature, if it is too late, you can put it in the microwave oven for ten seconds and ten seconds to heat, or heat it in water to soften.

Lemon butter cheese cup pound cake

4: Stir well at low speed with an egg beater.

Lemon butter cheese cup pound cake

5: Add the previous lemon sugar here and then add salt.

Lemon butter cheese cup pound cake

6, first use the whisk to manually mix these materials to avoid the sugar splashing out when you beat it.

Lemon butter cheese cup pound cake

7. Use an egg beater at medium speed to send until the volume becomes significantly larger and then the color turns white.

Lemon butter cheese cup pound cake

8, eggs and yolks mixed into egg liquid, and then a small amount of butter in a small number of times in the low-speed stirring to absorb, I have a total of five times here.

Lemon butter cheese cup pound cake

9: After the second addition, the butter paste begins to thin, because the cream cheese will come out of the water after passing the time.

Lemon butter cheese cup pound cake

10, just like this.

Lemon butter cheese cup pound cake

11. At this time, add a small part of the sifted low-gluten flour, about one-fifth, to help the batter become smooth again.

Lemon butter cheese cup pound cake

12: After adding flour, start to smooth and continue stirring.

Lemon butter cheese cup pound cake

13: Add the last egg mixture and stir well.

Lemon butter cheese cup pound cake

14: Add the sifted baking powder and low gluten flour to stir well.

Lemon butter cheese cup pound cake

15, no dry powder can be, there will be particles in this paste does not matter is the previous lemon peel.

Lemon butter cheese cup pound cake

16: Add lemon juice and stir well.

Lemon butter cheese cup pound cake

17, prepare cupcake mold, put into the paper cup, I have a large mold here, so I use a large paper cup, if you do not have a mold can also be directly baked with a paper cup.

Lemon butter cheese cup pound cake

18, squeeze in the cake paste to nine points full, the noodles do not need to be smoothed, and then baked will naturally become flat.

Lemon butter cheese cup pound cake

19: Bake at 160 degrees in the oven for 25 minutes.

Lemon butter cheese cup pound cake

20, the surface has become flat, but cute love, baked after taking out a gentle shock, and then cool to not hot hands, mold off.

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