Mini Madeleine
By VicentaLakin
a few lemons were made online the other day, at a very good price, and once the goods were received, what they wanted to do was the lovely figure of madeleine. the family did not have a model for madeleine, so they sent one from the shop and started washing it. the lemon is fresh, and the fresh scent is plentiful, and throughout the operation, it's always soaring until the moment of the final roasting of the entrance, the sweet taste is quickly full of mouths, and that feels good. materials: low-banded flour 50g, fine sugar 50g, eggs 1, butter 50g, lemon peels 1/4, powdered powder 1.5g (1/4 spoon + 1/8 spoon), vanilla drops and salt
Recipe Recommendations
- low-gluten flour 50g
- fine sugar 50g
- eggs one
- butter 50g
- lemon peel 1/4 of
- baking powder 1.5G
- vanilla extract few drops
- salt a pinch of
- sweetening
- roast
- several hours
- ordinary
Steps for Mini Madeleine
1
Take a lemon, clean it up, take a quarter of its skin, chop it to pieces, spare it
2
Put the eggs in the pot
3
Smuggle evenly. Just keep your eyes open
4
Add lemon crumbs
5
Into vanilla
6
Sift in low-banded flour and powdered powder and add a little salt
7
Keep it even
8
Butter melts into liquid form
9
It's in the mixed paste before it goes down
10
Put it in the freezer for an hour
11
Take out the paste, put it back at room temperature to flow, and load it in the bouquet
12
Put a thin layer of butter on the surface of the silica
13
And then squeezed into about eight cents full of pasta
14
Put it in the middle of a preheated oven, 190 degrees, about 12 minutes
15
Out
16
Take off the mold immediately. Just hang on to the bag