Lemon Madeleine
By VicentaLakin
LEMON FRUIT IS JUICY, SMELLS OF FRESH PERFUME, RICH IN LEMON ACID AND VITAMIN C. IT'S GOT SOME EFFECT ON COUGH, STOMACH AND WHITE. IT'S OFTEN USED AS A SAUCER AND CAN BE MADE INTO A SNACK
Recipe Recommendations
- eggs of 3
- fine sugar 60 grams
- butter 40 grams
- lemon zest 5 grams
- low-gluten flour 180 grams
- baking powder 4 grams
- lemon juice 60 grams
- corn oil 65 grams
- sweet and sour
- roast
- an hour
- ordinary
Steps for Lemon Madeleine
1
Butter is melted and warmed; low-banded powder mixed with powdered powder is screened and provided。
2
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。
3
Add sifted powder, evenly mixed。
4
The melted butter pours into the paste, which is quickly rolled with a razor, which is fine and radiant after full mixing。
5
The pasta is packed in a large bouquet, sealed and frozen for the night。
6
The mould is coated with soft butter outside the formula. Squeeze into pasta。
7
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。
8
It's out of the oven, and it's stuck on the cool web。
9
Simulation of lemon。Lemon Madeleine Make Tips
1 THIS COMBINATION IS A 12-STOREY LEMON CAKE MODEL (WK9750) WITH AN OVEN OF PE5400. TIME AND TEMPERATURE ARE TO BE ADJUSTED 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. THANKS FOR THE RECIPE