sweetening Recipe
JamarcusSawayn
I remember trying to make Madeleine cakes when I started baking. The reason is that after reading the operation process, I felt that it was very simple. I didn't have to go to all the trouble to beat the eggs. I just needed to mix all the ingredients together and it would be okay. I have no impression of the production process, but the results are still fresh in my memory-a super failure! Dry, hard, and not delicious, the consequence is that this cake has been basically given up for a long time. <br /><br />However, I often see people making Madeleine on the food website, and there are such beautiful stories. I gradually became excited and tried making Coco Madeleine. It was really delicious and my son loved it. Then he also wanted to try the original Madeleine, but his son would not accept it because of the taste of lemon zest and didn't do it. <br /><br />Seeing Kate's original Madeleine, I had the desire to try it again... Madeline surprised me again! <br /><br />Looking back on the reason for the failure at the beginning, it may be that the flour was stirred too much and gluten was stirred, causing the cake to dry out. <br /><br />Therefore, failure is not terrible at all. As long as you dare to try, you will always gain the joy of success.