Madeleine
By VicentaLakin
First of all, a famous book, " Remembering the Year of Water " , written by Marcel Proust, a well-known French writer, has an attractive description of a small western dot like Madeleine. It's a midday cake in West Point. It's a universal pastry from France and it's so popular and unique in all parts of the world. It's called "madeline cake." The legend is in the French city of Comercy, a family-style snack. And because it's shaped like a shell, it reminds me of fat, full women and calls it a sexy cookie。
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Madeleine
1
Half a lemon peel cut to pieces
2
A one-hour blend of fine sugar, which can be used when the scent floats. Lemon peels are to use a knife to remove the white part as much as possible, choosing only the yellow part of the outer layer, otherwise the taste will be bitter。
3
Put eggs in the egg pan
4
And pour in fine sugar and lemon crumbs。
5
Add a little vanilla and mix it evenly
6
Sift low-banded flour and powdered powder
7
Add a mixed egg fluid to mix it up to the full mixture even and the mixture is thick in mud。
8
When the butter melts
9
Rewind into the mixture (preferably while butter is hot) and mix it evenly again。
10
After mixing the mixture into smooth mud, it is placed in a freezer for an hour。
11
Take the paste out of the fridge. That's when the paste is solid. A moment at room temperature, when the paste is restored to a liquid state, the paste is packed in a bouquet and squeezed into Madeleine's mold. About 90% full. (If you don't use a bouquet, you can also dig your face into a mold with a spoon.)
12
Put a butter in Madeleine's mold. It's good for disfigurement
13
Squeeze the pasta into the mold
14
Put the mold in a preheated oven, 190 degrees of fire and 13-15 minutes of roast. It's been baked to nine minutes, when Madeleine's got a high drum bag on her back。
15
Make it dry, Madeleine. Put it on the cooling shelf while it's hot