Lemon Madeleine
By VicentaLakin
I didn't add vanilla to the lemon crumbs, I used lemons to put it in yellow in Yunnan's little blue lemons, both of which were perfect enough for a person to feel the flavor of lemon crumbs, so I didn't want to put vanilla on, and I made them for my family。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Lemon Madeleine
1
All the material weighs, spares, takes a bowl of thin sugar, mixs the lemon chips with the thin sugar, sets them to one-two hours. The lemon chips must be made with no scratched white part, the white part must be made bitter. Only the yellow thin layer is left, the lemon chips will decide by themselves, and more will be fine。2
When the lemon crumbs come out of the scent, throw another bowl into the egg, tumble the eggs and then add a thin sugared lemon crumb, and use hand-to-hand the egg, but not the egg3
Sift in low powder and powdered powder and mix。4
Heated butter microwave ovens。5
When it's hot in the paste, it's fast。6
Smashed face to drop, and it worked。7
I'd like to do it in the morning, put it on the table, put it on the table for at least one or two hours in the summer, put it on the table, put it on the night, put it on the night, bring a big bowl of hot water, put it in the hot water, put it in the hot water and put it back in the air with a hand。8
Butter on the mold, and if it's not sticky, it's easy to get rid of it, without the need for flour, and every time I do it, it's perfect。9
The pasta can be filled in a bouquet, or with a spoon, either, with a nine-point mold, 170-190 degrees, 13-20 minutes, depending on the size of the mold, see for yourself, if you see a high belly drum, a yellow edge, which proves that the colour is almost perfect below, and lowers the temperature。