Lemon doughnut
This doughnut is made of egg sponge cake and lemon juice. It tastes very sweet.The mold is a 12 Cup Mini doughnut mold used by the school kitchen. The recipe can make 12 Daily doughnuts and 3 cupcakes.
Step 1 . Cut the lemon and squeeze the juice. Take 10 grams and set aside.
Step 2 . Soften the butter at room temperature, and evenly brush the mold with a wool brush to facilitate demoulding.
Step 3 . Heat it with a low fire until it boils, and then turn off the fire for standby.
Step 4 . The oven is heated up and down by 170 degrees. Add the milk, oil and lemon juice into the milk pot, stir by hand, and fully emulsify.
Step 5 . Separate the egg white and yolk, and ensure that the container is free of oil and water.
Step 6 . Beat the egg beater at low speed until it is coarse, and add the first fine granulated sugar.
Step 7 . Whisk it at high speed until it is fine and foam like, and add the second fine granulated sugar.
Step 8 . Continue to whisk at high speed until the big hook is wet and foamy, and add the remaining fine granulated sugar.
Step 9 . Send it at high speed until you lift the egg beating head and there is an upright small sharp hook. Turn to low speed and continue to pass it for a few minutes to tidy up the protein cream.
Step 10 . Add egg yolk and continue to pass for a few minutes at a medium speed.
Step 11 . A battered cake.
Step 12 . Sift in the low gluten flour twice and mix well.
Step 13 . Stir the cake paste evenly.
Step 14 . Pour the mixture of milk, oil and lemon juice into the cake paste and stir well. The cake paste is very shiny.
Step 15 . Pour the cake paste into the flower mounting bag.
Step 16 . Evenly squeeze it into the mold and squeeze it for 8 minutes. Gently drop the mold and shake out large bubbles.
Step 17 . Put it in the middle of the oven, bake it at 160 ℃ for 20-25 minutes, and then color the surface.
Step 18 . After coming out of the furnace, buckle the mold upside down and knock it gently for a few times to demould. Cool at room temperature.
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