Orange Madeleine
By VicentaLakin
The super-pretty shell, the high belly, the soft, delicate tastes and the incomparable orange fragrances have plunged anyone who tastes it into its taste. Instead of butter with vegetable oil, the heat is significantly reduced, orange peels are very fine and better integrated into the cake. It's so small, it's better to wipe it out one by one
Recipe Recommendations
- low powder 100g
- eggs of 2
- vegetable oil 60ml
- white granulated sugar 60g
- orange peel a
- baking powder 2g
- sweetening
- roast
- half an hour
- simple
Steps for Orange Madeleine
1
Preparation material. Oranges use salt water for half an hour, wash the surface layer and scrape the surface orange skin with a peel。
2
The orange skin is added to the white sugar, which is evenly mixed, allowing the white sugar to take full advantage of the smell of orange skin。
3
Hit two eggs。
4
Spread the eggs with an egg-beater until the sugar melts completely。
5
Flour mixed bubbles are sifted and sifted into the good egg paste。
6
Vegetable oil has been poured into 60 milligrams, and mixed into vegetable oil and pasta。
7
I'm not sure what I'm talking about. Mine's not sticky. You don't have to do prep. Just squeeze it in. The general molds are to work on their viscos, first by brushing them with butter and then sifting them, and finally by pouring out the excess powder, so that the viscos work can begin to squeezing。
8
The oven is pre-heated at 180 degrees for five minutes and placed in the middle level for 12-15 minutes, with a slight yellowing around。
9
Out of the oven. A bite, a fragrance of lips, and the smell of orange mixed cake, it's wonderful。