Madeleine
By VicentaLakin
Madeline, like Suvere, has a 30-second gold saying that when it comes out, it's the best moment. The freshly baked Madeleine's crust is covered in gold and light, with a tiny tummy, which is so cute. Quietly, the fragrance of milk comes and the internal tissue is thin and soft. The entrance is suddenly bewildered by the fragrance of the outer shell, and the sweetness of the inside is glamorous, and the fragrance of the egg milk is glamorous, but not at all sweet. Despite the fact that Madeleine's taste in the air is extremely attractive. But when it's frozen, it's like ice cream, it's soft, it's soft, it's flexible, it's sweet, it's sweet, it's sweet, it's a different flavor, and it's just a dream。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Madeleine
1
Eggs with sugar melted into flour, powdered flour and salt mixed into flour-free paste。
2
A small amount of lemon crumbs is cut, put into the paste, then poured into the melted butter, evenly, for three hours。
3
The oven is preheated with 180°C preheated in advance, and the paste is squeezed into the mould with a full score of about 8 points, which is allowed to be baked in the oven for 18 minutes until the surface is yellow。
4
Chocolate is melted into chocolate sauce, and it's covered in cakes with sugar beads。Madeleine Make Tips
Lemon crumbs only need a yellow skin section, and the white part has bitter tastes that affect the taste of the cake。