Korean ins style original small fresh lemon cake is a must-have for picnics

Cooking Instructions

1. Materials~

   

2. The ingredients are simple

   

3. Melt 63 grams of butter in advance and set aside

   

4. Wash the lemon and cut it in half vertically, squeeze 16g/6g of lemon juice respectively for later use, and use a knife and spoon to help dig up the pulp, so that the container is ready

   

5. Prepare another half of a lemon and shave out 1.5 grams of lemon zest (if you don't have professional tools, you can take the yellow skin with a knife and chop it, don't cut it to the white part, otherwise it will have a bitter taste)

   

6. Beat 2 eggs, add 53 grams of sugar to beat, put them in a hot water basin and heat them to about 37-42 degrees (you can touch it with your hands to be in a warm state) beat it with an egg beater, and beat it until the egg head lifts the egg batter to draw out an "8" figure, which does not disappear within three seconds

   

7. Sift in the low flour and mix gently and quickly, then add the melted butter and mix well

   

8. Add 1.5g of lemon crumbs to 16g of lemon juice, then pour in the batter and mix quickly

   

9. Place the egg batter in a piping bag, squeeze into a lemon shell mold, fill for 8 minutes, preheat the oven to 170 degrees and bake for 20-25 minutes

   

10. 6 g lemon juice and 35 g powdered sugar stir to make frosting

    

11. Once the cake has cooled, spoon the icing over the cake

    

12. Finally, add thyme as a decoration and you're done