Do you like commercially available lemon chocolate mini cakes? If you see it in a bakery, you will almost buy it. But after eating it for a long time,you will get bored.Here is how to do it. Super sour and delicious! One bite after another~

Ingredients :

3 egg yolks

Lemon juice 60g (if you are afraid of acid, you can replace half of the amount with water)

Vegetable oil 30g

Low powder 90g

Sugar 35g (do not go any lower, most people recommend 60~90g)

3 protein

amount of lemon zest

How to make:

1. Beat egg yolk, lemon juice, vegetable oil and mix.

2. Add in sifted flour and mix lightly.

3. Add in sifted flour and mix lightly.

4. Pour the batter into the baking tin and fill it 9 minutes full.

5. Put in the middle rack of the oven, bake at 180/180°C for 7 minutes, and bake at 180/160°C for 8 minutes.

(Baking temperature and time are for reference only and adjusted according to your own oven.)

6. After it comes out of the oven, you can remove the film and let it cool.

7. Melt the lemon chocolate and dip the cooled lemon cake into the lemon chocolate.

PS. If you think the chocolate layer is not thick enough, you can wait for the first layer to solidify and then dip it again.

8. The chocolate-dipped lemon cake is ready to eat! It tastes better just chilled.

This method belongs to the method of "Chiffon cake", and the taste will be lighter and more delicate. Of course, other methods can also be used, depending on personal preference.

Here is another approach.

This one is an extension of the classic chocolate. The practice is also very simple. It takes about 1 hour to prepare the ingredients until they are out of the oven. On the palate it is soft and dense. Light lemon flavor, if you have a yellow lemon on hand, you can slice pickled sugar and honey to garnish this cake.

1. Separate the egg whites first, do not get water and egg yolk liquid.

2. Heat the lemon chocolate + unsalted cream over water. Small fire just melts the chocolate without rolling.

3. After melting chocolate cream + milk, add egg yolk after cooling down.

4. Begin to beat the egg whites and sugar.

5. Whipped egg whites + low-gluten flour. The egg white machine is directly electric stirring. But not too long. Then add the chocolate egg yolk mixture and gently mix them.

6. Pour the mixed batter into the container and use 2 containers this time.

7. Preheat about 200 degrees, bake at 180 degrees for 10 minutes, 160 degrees for 20 minutes, and place a pot of water in the oven (steaming method).

8. Remove from oven after 30 minutes.