Madeleine
By VicentaLakin
Madeleine-- a name that sounds beautiful. Isn't it cute? It's a warm and warm afternoon tea. I didn't think I'd have to do the next one, except for the appearance of Madeleine
Recipe Recommendations
- butter 64 grams
- egg liquid 42 grams
- low powder 66 grams
- fine sugar 48 grams
- milk 14 grams
- baking powder 2 grams
- lime zest half a
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Madeleine
1
I'm not wasting material, I'm just getting liquid。
2
Full egg fluid and fine sugar
3
A little bit to lighten the sugar and egg fluid
4
Orange pelt or scrap
5
Add orange piping to the egg fluid
6
It's a mix of low powder and powder
7
The sifted powder is added to the egg fluid and the mix is even
8
Add milk and mix it evenly
9
We're gonna have to split the melted liquid butter into the paste three times, and we're gonna mix it evenly every time, and then we're gonna add the next one
10
After mixing all the materials, the freezer room will remain in place for an hour
11
Madeline embroidered a thin layer of butter and put it in the freezer, so it's not sticky and it's off the grid。
12
The pasta needs to be warmed back to the face when it's removed from the fridge
13
Take a one-time bouquet and put the face in the bag
14
Squeeze the pasta into the mold to the full nine. This is the big Madeleine
15
It's a mini-Madrine. It's full of face. It's too full
16
The oven's 200 degrees preheated, the little one's about eight minutes baked, the big one's 12-15 minutes baked
17
With the heat, Madeleine has raised her tummy, which is a sign of Madeleine's success
18
Ma's out first
19
Da-Ma is out too
20
It's cooling off
21
Madeline's going back to the next day