Orange Chandrine
By VicentaLakin
Madeline is one of the French representatives' desserts and, like many French-style foods such as Macalon and French salty, has a great place in French food. It can be said that Madeleine has the status of a French national point. It's the orange season, and I'm making this sweet orange fragrance. The kids were great. Four at a time。
Recipe Recommendations
- eggs one
- orange juice 10 grams
- low-gluten flour 65 grams
- baking powder 2 grams
- orange peel a quarter of a
- butter 45 grams
- powdered sugar 35 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Orange Chandrine
1
Put eggs in the egg bowl and add sugar powder。
2
Use a manual omelet mixer. Do not break。
3
Add pellets of orange skin and orange juice to the egg fluid and mix them evenly。
4
Sifted into mixed, low-banded flour and powdered bubbles, and evenly mixed until the face is fine and not granular。
5
Butter melts, pours into the paste, mixs evenly, smooths the face and cools it for an hour。
6
Take out the cooled paste, which is solid at this time. The preheat oven is 170 degrees at this time
7
It warms up to flow at room temperature.
8
The one-time bouquet is wrapped in a cup and poured into the face。
9
A thin layer of oil for the moulds was pre-empted and dried with kitchen paper towels。
10
Squeeze the paste into a 12-gauge model (80% full) in the morning, into the middle of the preheated oven, with 170 degrees of fire up and down for 15 minutes。
11
Madeline, when it's out, cools the hanger when it's hot。
12
It'll be a success
13
A little one, like it