The original Madeleine
By VicentaLakin
It's been a long time since I've had a recipe, because I promised my dad that when girls are at home, they don't have to do too much cooking. So there's nothing to do for the rest of the holiday, even if it's done, it's done fast enough to keep the girls company. When the sisters of heaven were envied that they had their own time, and that they should make up for themselves what they loved. Finally, when the girls started school, the itchy hands got itchy, and the chick Annbaby got sick again, for two weeks. Finally, now that both girls are in school, I've got a little time to do what I like. Actually, there's a lot of recipes, and there's no time to sort them out, and today we're doing a few Madeleines and sharing them with interested sisters. It's the square of the king, but it's just white when it's gone。
Recipe Recommendations
- low-gluten flour 50g
- lemon peel 1/4 of
- butter 50g
- vanilla extract a little
- soft white sugar 50g
- eggs one
- baking powder 1/2 teaspoon
- sweetening
- burn
- several hours
- simple
Steps for The original Madeleine

1
One quarter of lemon peels, with only the yellow part of the outermost layer, cut to pieces。
2
Lemon crumbs and white sugar are mixed for one hour, so that they can be used when the scent floats。
3
Low-banded flour and powdered powder are mixed and screened。
4
Eggs in the bowl。
5
Add a mixture of sugar and lemon chips。
6
Use the manual omelet to mix evenly and do not shoot eggs。
7
Add a little fragrance。
8
A sifted, low-banded flour and powdered powder mixture is used to mix the mixture evenly into a thick mud-like mixture。
9
Melt butter while it's warm。
10
An egg-cutting instrument is used to mix the mixture into a lean mud and is placed in a freezer for one hour。
11
The condensed paste is removed from the refrigerator, the house temperature is placed to the paste is restored to a fluid state, and the paste is loaded into a bouquet。
12
Squeezing pasta into Madeleine's mold, about 90% full。
13
Put the mold in the middle of the preheated oven, up and down 180 degrees, and bake for 15 minutes。
14
During the roasting process, Madeleine will raise her high ground and form a big drum bag。
15
The baked Madeleine cooled on the cooling shelf while it was hot。
16
Enjoy。The original Madeleine Make Tips
1. I used a non-stick mold and applied a tiny bit of butter; everything fell right out as soon as I flipped it over. It would probably unmold easily even without greasing.
2. I was busy with something else while baking and accidentally left it in for two extra minutes. The surface looks a bit dark, but it's crispy to eat and gives off a lemon aroma. The taste is really good—I like it.