Original Madeline

I remember trying to make Madeleine cakes when I started baking. The reason is that after reading the operation process, I felt that it was very simple. I didn't have to go to all the trouble to beat the eggs. I just needed to mix all the ingredients together and it would be okay. I have no impression of the production process, but the results are still fresh in my memory-a super failure! Dry, hard, and not delicious, the consequence is that this cake has been basically given up for a long time.

However, I often see people making Madeleine on the food website, and there are such beautiful stories. I gradually became excited and tried making Coco Madeleine. It was really delicious and my son loved it. Then he also wanted to try the original Madeleine, but his son would not accept it because of the taste of lemon zest and didn't do it.

Seeing Kate's original Madeleine, I had the desire to try it again... Madeline surprised me again!

Looking back on the reason for the failure at the beginning, it may be that the flour was stirred too much and gluten was stirred, causing the cake to dry out.

Therefore, failure is not terrible at all. As long as you dare to try, you will always gain the joy of success.

Recipe Recommendations

butter 50 grams
high-gluten flour appropriate amount
eggs of 2
baking powder 1/4 teaspoon
low-gluten flour 1/2 cup
vanilla extract few drops
white sugar 1/4 cup
salt 1/8 teaspoon

sweetening
baking
an hour
ordinary

Steps for Original Madeline

Wash the lemon, rub it with a little salt to remove the wax on the surface, and use a tool to scrape the lemon peel into chips.

Cup for measuring flour and teaspoon for measuring baking powder.

Anti-stick treatment of the mold: Use a brush to coat a thin layer of butter, use a small flour sieve to sprinkle a layer of flour, shake off the excess high flour, and place it in the refrigerator for later use.

Mix lemon zest and fine sugar and leave for 1 hour until the aroma wafts out.

Beat the eggs into a bowl and add in the mixture of fine sugar and lemon zest.

Use a manual egg beater to stir well, do not beat the eggs.

Add a few drops of vanilla essence and mix well.

Sieve in low-gluten flour and baking powder, and stir well with a manual egg beater until the mixture is thick and muddy.

Melt butter in microwave at high heat for 1 minute, let dry until warm, and add in step 8.

Stir again with an egg beater until the mixture is smooth and puree, and place it in the refrigerator for 1 hour.

Remove the solidified batter from the refrigerator, let it rest at room temperature for a moment to return the batter to a flowable state, put the batter into a decoration bag, squeeze it into a Madeline mold, and it is about 9 minutes full. (You can also dig the batter into the mold directly with a spoon)

Put the mold into a preheated oven, heat it to 190 degrees, the middle layer, for 13-15 minutes; the Madeleine with lemon fragrance is baked, remove the mold while it is hot, and place it on a cooling rack to cool.