Lemon martlin cake
By VicentaLakin
who's madeleine? madeline is a french-style little dessert called shellcake. he said it was in the french city of comercy, a family-like little snack. in 1730, when he was exiled in the city of melxie, the private chef he brought slipped away when a maid temporarily baked her hand and gave her a little relief. i didn't think it was the pleasure of regusky to use her servant's name, madeleines, which is the original name of the shell cake. madeleine's cake, which has a delicate appearance and a nice name, a small belly with a drum, a stubborn, cute belly, such a simple snack that makes people feel so sweet, with lemon crumbs in it, tastes so good, warm and tastes it while you're not holding it up
Recipe Recommendations
- eggs of 2
- low-gluten flour
- lemon zest half a
- soft white sugar 64g
- butter
- baking powder 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Lemon martlin cake
1
A little bit of salt on the surface of the lemon, and when the water is washed, dry it with paper in the kitchen, and with a filament polish, you can scrape the skin off with a knife
2
Butter insulation to melt
3
Eggs are in the bowl, they're in the sugar
4
The lemon crumbs fall into the egg paste and mix evenly
5
Into melted butter, evenly mixed
6
Scan low powder and powder, evenly mixed
7
Smash it like silk
8
Cover the film and send it to the freezer for an hour
9
Take it out and load it in the bag
10
Squeeze into Madeline's oven, about eight points, preheated at 180°C, mid-level, upper-fired, about 10 minutes (adjusted for home-based ovens) to remove a direct demodel。