Lemon Madeleine
By VicentaLakin
You can use a lemon with no lemon
Recipe Recommendations
- eggs of 3
- fine sugar 120g
- milk 50
- low-gluten flour 200g
- corn oil 200g
- Aluminum-free baking powder 6G
- sweetening
- roast
- several hours
- simple
Steps for Lemon Madeleine
1
Eggs are scattered into fine sugar mix。
2
Add milk evenly。
3
Sifted into mixed powdered powder and low-banded flour mixed evenly。
4
Add corn oil (or melted butter) evenly mixed。
5
Covered membranes are placed in freezers for two hours (or for overnight, frozen pasta can expand better)。
6
Put the pasta in the bag。
7
The moulds are coated with oil and low powder, and if more flour is accidentally spilled, the moulds can be retorted and the extra flour poured out。
8
Squeeze the pasta into the mold。
9
Put the preheated oven 180 degrees 20 minutes。
10
When it's done, put it on the net while it's hot。
11
Lemon Madeline out of the oven。
12
Let's get you a cup of sugar-free Earl's milk teaLemon Madeleine Make Tips
The cold Madrine can be kept in a sealed bag, which is also good after the next day's oil return. 2. The sweeter ones can add around 20 grams of fine sugar. If you like lemon crumbs, you can add one or two lemon crumbs, and then the steps can be mixed with fine sugar and then added to broken egg fluids. Madeleine's heat is really high