Lemon Madeleine
By VicentaLakin
LEMON IS OUR FAMILIAR FRUIT, WHICH IS YELLOW, ELLIPTICAL, FRAGRANCE, JUICY AND, ALTHOUGH IT TASTES SOUR, RICH IN LEMON ACID AND VITAMIN C, WHICH CAN BE USED FOR A CERTAIN AMOUNT OF STINGING COUGH, SALIVATING STOMACHS AND WHITE, AND IS OFTEN USED AS A SAUCER, TO MAKE DRINKS, DISHES, HEALTH CARE, ETC. FOR LEMON EATING, MOST PEOPLE MUST HAVE THOUGHT FIRST OF ALL OF BUBBLE WATER BECAUSE IT IS THE SIMPLEST AND MOST COMMON. BESIDES, LEMONS CAN BE USED TO MAKE SNACKS, LIKE LEMON MADELEINE。
Recipe Recommendations
- eggs of 3
- fine sugar 60 grams
- lemon juice 60 grams
- corn oil 65 grams
- low-gluten flour 180 grams
- butter 40 grams
- lemon zest 5 grams
- baking powder 4 grams
- sweet fragrance
- baking
- half an hour
- simple
Steps for Lemon Madeleine
1
Butter is melted and warmed; low-banded powder mixed with powdered powder is screened and provided. Egg fluids are mixed with fine sugar, lemonade, corn oil, lemon peels, mixed with eggs to melt with fine sugar and slightly white with egg fluids. Add sifted powder, evenly mixed。
2
The melted butter pours into the paste, which is quickly rolled with a razor, which is fine and radiant after full mixing. The pasta is packed in a large bouquet, sealed and frozen for the night。
3
The mould is coated with soft butter outside the formula. Squeeze into pasta。
4
Put it in a pre-heated oven, with 160 degrees of fire up and down, and about 20 minutes of mid-level baking, with a slight color on the surface. It's out of the oven, and it's stuck on the cool web。Lemon Madeleine Make Tips
Time and temperature are regulated according to the home oven, and if the temperature is too high or the bakery time is too long and the top color is too heavy, it becomes a golden lemon。