Lemon Madeline
By VicentaLakin
I like Madeleine's cake for a long time, the shape of her shell, the size of her blouse, the size of his belly, the absence of membranes, and the fact that the "two elevens" finally got one, and they did it twice. I can't reduce butter because I don't have any omelet, so I'm using 40 grams of yogurt instead of a third of butter, and the color doesn't matter, and it's being distributed today。
Recipe Recommendations
- eggs of 2
- low-gluten flour 75g
- Almond and Chinese yam powder 25g
- butter 50g
- yogurt 40g
- fine sugar 40g
- lemon juice 8g
- baking powder 2g
- sweetening
- baking
- an hour
- simple
Steps for Lemon Madeline
1
Get your food ready. Butter melts
2
Eggs are scattered with yogurt, sweet sugar, evenly mixed
3
Low powder, almond powder, powder powder mix, sift into an egg paste, mix
4
Squeeze 8 grams of lemonade, add it to the omelet, and mix it
5
Join the melted butter and double it with a razor
6
The eggs were smooth, thin, covered in a freezer for an hour
7
When you take it out, you use a little spoon in the membrane, a spoon in one spoon, a bag of bouquets too waste of egg paste
8
The oven preheats 165 degrees, 10 minutes
9
Into the oven, about 13 minutes mid-middle, 165 degrees, must smell the scent so the cake can be cooked and baked for two more minutes without smell。
10
Look at his high tummy
11
Take it out and flip it with your toothpick
12
This is the second time
13
It's the first time. It's beautifulLemon Madeline Make Tips
The formula is based on the cooking formula of 75 grams of butter, which I reduced by 25 grams and increased by 40 grams of yogurt. 2. If you like butter more, you can put back 75 grams. Three, eight grams of lemonade, a little lemon。