柠檬伯爵茶

50 g butter

soft

100 g sugar

1 egg

1 pinch of salt

200 g crème fraîche

150 g plain flour

2 tsp baking powder

1 unwaxed lemon

grated zest

2 tbsp dried Earl Grey tea leaves

1 unwaxed lemon

60 g sugar

500 ml water

½ sheet of gelatine

50 g white chocolate

½ lemon

juice only

1 tbsp full cream

½ tsp sugar

Put the butter, sugar, egg, salt and crème fraîche in a bowl and mix together with a balloon whisk. Combine the flour and baking powder and fold into the mixture. Stir in the lemon zest and tea leaves.

Spoon the mixture into the muffin tin cups.

Bake the muffins on the hardened glass dish in the middle shelf position at 200 °C for 10 minutes using the Power hot air with steaming mode.

Allow to cool after baking.

Zest the rind of the lemon using a zester and juice the fruit.

Bring the sugar and water to the boil in a small pan, add the lemon zest and juice, then over a medium heat reduce to the consistency of a syrup.

Pour away the liquid, strain the zest and place on baking paper.

Soak the gelatine sheets in cold water until soft.

Heat the chocolate, lemon juice, cream and sugar in a small pan over a low heat.

Add the gelatine (with the excess water squeezed out), stir well until the gelatine has dissolved. Set the icing to one side.

Top the cupcakes with the icing and decorate with the candied lemon peel.

在 强力热空气加蒸汽 期间为 200 10 分钟°C