Madeleine
By VicentaLakin
Madeline, the classic French dessert, is called "the hottest cake" because of its chubby shape, its full size and its belly。
Recipe Recommendations
- low-gluten flour 50 grams
- sugar 50 grams
- butter 50 grams
- lemon zest 1/2
- baking powder 1.5 grams
- eggs one
- vanilla extract 5 drops
- sweetening
- roast
- several hours
- simple
Steps for Madeleine
1
Get all the food ready
2
Half a lemon peel in crumbs
3
Combining evenly, one hour, so you can use the scent when it floats
4
Pour sugar and lemon crumbs into an egg bowl. Medium
5
We're gonna mix it with a manual omelet
6
加入混合后过筛的低筋面粉和泡打粉，We're gonna mix it with a manual omelet
7
Add a little vanilla, mix it with a razor until it's fully mixed and even
8
When the butter melts, it's in the mixture. Lee
9
Once again, it's evenly mixed with a razor. Once the mixture becomes smooth mud, it's put in a freezer for an hour
10
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 mobile state, load the paste in a bouquet
11
Squeeze into Madeleine's mold, about 90%. Full
12
Put the mold in a preheated oven, 185 degrees up and down, 10 minutes baked, and my mold is so small that time is short. It's six or seven minutes, and now Madeleine's got a high drum bag on her back
13
Made up Madeline easily. I made 30 of themMadeleine Make Tips
Try to remove the white part of the lemon peel with a knife as much as possible, selecting only the outer yellow layer, otherwise the taste will be bitter and astringent. Baking times vary depending on the size of the mold!