Lemon Madeline
By WestonDooley
Ingredients: low-gluten flour
Recipe Recommendations
- egg liquid 110 grams
- powdered sugar 90 grams
- low-gluten flour 100 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Lemon Madeline
1
Melt 100 grams of butter, dip some of it and brush it on the mold, sprinkle with high powder, and then spread the high powder everywhere. The anti-stick work of the mold is completed.
2
Sift the low flour and baking powder twice.
3
Chop the lemon zest and beat it into crumbs with a cooking machine.
4
Beat the egg liquid with an egg beater at low speed and then turn to high speed for 2 minutes to beat the egg liquid evenly.
5
Sieve in the powdered sugar and stir well.
6
Add lemon zest and mix well.
7
Add the low flour in 4 times and stir well with a rubber spatula.
8
Butter is also added in 4 batches, each time until the butter and batter are completely blended before adding. Preheat the oven at 170 degrees for 10 minutes before adding butter.
9
Put the stirred batter into the decoration bag, and I directly use a small spoon.
10
Squeeze the batter into the mold. I bought this mold at Rabbit's house and bake exactly 9 pieces at a time!
11
Send the mold into the oven and bake for about 12 minutes. I want to make a special note that because I have been baking toast recently, the grill is placed on the penultimate floor. I don't remember to adjust it, it should be baked in the middle of the oven. Like me, the bottom is very burnt and the top is not colored yet! Lesson!