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Lemon butter cake ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Egg (medium size) : 2 pieces
Granulated sugar : 95g
Cake flour : 35g
Strong powder : 35g
Unsalted butter : 62g
Lemon zest : 1 piece
Lemon juice : 1/2 piece
(A) Powdered sugar : 50g
(A) Lemon juice : About 12g
Lemon slice : 1 sheet
pistachio : Appropriate amount
time : Appropriate amount

Time required

30minutes

Procedure

1) Prepare 00:40
Mix the cake flour and the cake flour. Heat the butter in a microwave oven to melt it and make it into butter.
2) Mix eggs and granulated sugar 01:28
Loosen the eggs, add granulated sugar and mix. Heat the eggs in a water bath until they reach about 40 ° C (about a bath). Whisk at medium speed of the hand mixer (about 3 when the speed is switched in 5 steps). When it turns white and hangs down, whisk until it disappears after a little mark remains.
3) Add grated lemon zest and juice 03:19
Add grated lemon zest and lemon juice and mix gently.
4) Add cake flour and cake flour 04:48
Sift the pre-mixed soft flour and strong flour and mix with a rubber spatula until the flour disappears.
5) Add melted butter 05:29
Add melted butter at about 40 ° C and mix with a rubber spatula.
6) bake in an oven 06:20
Pour into a mold and bake in an oven preheated to 150 ° C for about 37 minutes. When it is baked, lightly drop it together with the mold to lightly remove the heat, then immediately remove it from the mold and leave it at room temperature to cool. When it cools, put it in a bag.
7) Make a glass arrow 07:52
Put (A) in a container and mix well to make a glass arrow. Finely chop the pistachios.
8) Finish by painting a glass arrow 08:30
Take the dough out of the bag, take the roasted paper, turn it over, apply a glass arrow on the top, decorate with pistachios, lemon slices, and thyme.

Point

・ If the butter is heated too much, it will separate, so heat it to the extent that it remains a little undissolved, and the rest is completely melted by preheating.
・ Keep the butter that has been melted in advance in a bath-sized water bath (about 40 ° C) to keep it warm.
・ If the egg is whipped as much as a sponge cake, it will be dented when baked, so be careful.
・ By baking slowly at a relatively low temperature, it will be baked into a moist weekend citron.
・ Put the last dough left on the edge of the bowl into the mold and the edge as much as possible.
-The glass arrow has a good viscosity so that it drips from the whipper. If it is moist, add a little powdered sugar, and if it is hard, add a small amount of lemon juice and mix.
・ Do not use lemon slices when keeping them for a long time or putting them in a bag for gifts.
・ You can enjoy the scent of lemon more luxuriously by applying lemon glass royale to the baked dough and baking it.
・ Freshly made is delicious, but in the summer it is refreshing and delicious even if you chill it in the refrigerator and eat it. You can enjoy a more delicious lemon cake by letting it sit at room temperature for 2 to 3 days before eating. Good for souvenirs and tea parties.