Madeleine
By VicentaLakin
This classic French dessert is called "the hottest cake" because it's chubby, full of chubby, and a drumming chubby. It's also a precious recollection of the sun, of the sun, of the sweetness of the cake, of a fresh lemon smell that has been spreading in the mouth... and now let's bake a lemon martrine cake with our own hands. Q Group: 181226931
Recipe Recommendations
- low-gluten flour 50g
- lemon zest 1/4
- butter 50g
- vanilla extract a little
- fine sugar 50g
- eggs one
- baking powder 1.5G
Steps for Madeleine
1
Half a lemon peel to scrape。
2
Add lemon crumbs to the sugar
3
The mixture is even and placed for one hour, so that it can be used when the scent floats. Lemon peels, as much as possible, to cut off the white part, only to the yellow part of the outer layer, otherwise the taste will be bitter
4
Pour sugar and lemon crumbs into an egg bowl. Medium
5
Use a manual omelet, evenly mixed
6
It's a combination of low-banded flour and powdered powder
7
It's evenly mixed with a manual omelet. It'll be fine. Don't give out the eggs
8
Add a little vanilla
9
Scratched with a razor until it was completely evenly mixed
10
When the butter melts, it's in the mixture
11
Again with a razor
12
After mixing the mixture into smooth mud, put it in the fridge for an hour
13
Take the paste out of the fridge. That's when the paste is solid. A moment at room temperature, when the paste is restored to a liquid state, the paste is packed in a bouquet and squeezed into Madeleine's mold. About 90% full. (If you don't use a bouquet, you can also dig your face into a mold with a spoon.)
14
Put the mold in a preheated oven, 190 degrees of fire and 13-15 minutes of roast. It's been baked to nine minutes, when Madeleine's got a high drum bag on her back
15
Make it dry, Madeleine. Put it on the cooling shelf while it's hot
16
It's finished