Lemon Madeleine
By VicentaLakin
Fresh lemon, thick butter, light vanilla, a fresh Madeleine
Recipe Recommendations
- unsalted butter 100g
- milk 30ML
- honey 40g
- white granulated sugar 30g
- low-gluten flour 100g
- baking powder 5g
- eggs one
- lemon one
- vanilla pod 1/2 root
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Lemon Madeleine
1
Preparatory work: eggs scattered, low-banded flour mixed with powdered powder sifted, butter sliced, oven preheating 190 degrees。2
Take out the vanilla seeds and wipe the lemon peels3
put lemon peels and white sugar in the mix, pick up the scent for 10 minutes, add a good egg fluid, honey 20g, and mix it with a hand-plug。4
the milk pan, honey, 20 g, and the remaining vanilla herbs from the seed are heated, then cooled and poured into the mix, evenly mixed。5
Butter is heated to melt three times into a mixer, and every time you join, you have to mix it with a hand-beater, so you don't mix it fast. Fire6
Combination cake is put in a bouquet and the fridge is frozen for 15 minutes。7
Madeline put a layer of butter on the mold, squeezed the cake into the mold, full of nine points, put it in the oven, mid-level, top-fire, 190 degrees for 5 minutes, 170 degrees for 10 minutes. If it's a 6-gauge simulator, it's just 170 degrees for five minutes。8
Plug in the cake with a toothpick. Just pull out the paste. Take out the modelLemon Madeleine Make Tips
Be careful not to stir fast, let alone with an electric omelet。