Lemon Madeline doughnuts
By VicentaLakin
Madeline, with lemon crumbs, can't stop eating, fresh tastes with a strong butter scent, which is a rare winter dessert. Instead of the shell shape this time, it was a donut. The shape changed, but the taste was still so good. Flour is used for goldfish cakes, which are low-weaseled flour because of the wide variation in the amount of water consumed, so the fluids are adjusted to the reality。
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Lemon Madeline doughnuts
1
Prepare food。
2
Eggs and white sugar in containers。
3
Slurp eggs and white sugar to melt。
4
Scan low-banded flour。
5
Scratch to dry powder particles。
6
Lemon bubble early with salt water, wash clean, rub the lemon peel. Pour lemon crumbs into the mixed paste, evenly。
7
The butter melts。
8
Down in the paste. It's full of butter and pasta. The process must be patient. A good paste can be put on the balcony for a while. Scratch the face, it won't drop。
9
The oven is 170 degrees up and down。
10
Put the pasta in the bag。
11
Prepare a 12-storey donut mold。
12
Squeeze the pasta into the mold, shake it a little。
13
Put the mold in the preheated oven。
14
A fire of 170 degrees for 16 minutes。
15
Take out the roasted donuts。
16
Just put it on the net. That's greatLemon Madeline doughnuts Make Tips
The amount of this square applies to a 12-gauge donut mold and, if other moulds are used, adjust the amount of raw materials to the size of the mould. In contrast to flour, 160 grams of eggs are suitable for the exclusive use of 150 grams of dragonfish. Three, each oven has a different temper, high or low temperature, which causes differences in the finished product