Mini Orange Chandrine
By VicentaLakin
Made up of mini-Madrine. The smell of orange skin adds a little snack to it。
Recipe Recommendations
- low-gluten flour 50g
- powdered sugar 60g
- butter 50g
- baking powder 3g
- eggs one
- oranges one
- sweetening
- baking
- half an hour
- simple
Steps for Mini Orange Chandrine
1
Butter insulated water melts into liquids (or electromagnetic furnaces, microwave furnaces heating to liquids, with careful control of the time) and is then cooled in the room。
2
Sugar powder is added to the butter and is mixed to full integration。
3
Half of the oranges cut their skin with a skin cutter。
4
It's pouring into the butter。
5
Low-banded flour is screened, mixed with powdered powder, and eggs are added, so that they are not mixed, but put next to them。
6
The room-temperature butter is poured into the egg paste and mixed into a flat paste。
7
After 15-20 minutes of room temperature, a small mouth is cut in front of the bag by pouring into the bag。
8
The oven is 170 degrees preheated for 10 minutes, and the paste is squeezed into the mini-Madrine mold (roughly a plate and a half of the weight), full of nine, delivered to the oven and baked for 20 minutes. Take out the off-model just fine。
9
The orange skin is so fragrance and mini Madeleine is so cuteMini Orange Chandrine Make Tips
1. If you are not using a silicone mold or a high-quality non-stick mold, it is best to grease the mold with a thin layer of butter and dust with a thin layer of flour beforehand to prevent sticking.
2. If using standard-sized Madeleine molds, this amount makes exactly six per tray, and the baking time remains unchanged.