Madeleine
| Eggs 2 | Low gluten flour 100g |
| Butter 100g | Fine sugar 50g |
| Lemon zest Most of it | Vanilla extract Two or three drops |
| Baking powder 3g | 28*28cm12 continuous mold 1 |
Step 1
Bought on Douguo Food Deals. 28 cm square 12-piece mold.
Step 2
There are no yellow lemons at home, only clear lemons. If you don’t have a special tool for peeling lemons, try this one and start peeling and chopping little by little. Later, I scraped it bit by bit with a sawtooth part, until it was very crumbly. I cut off a little more lemon and squeezed some lemon juice. Then add less sugar.
Step 3
Beat the eggs and sugar evenly without beating. Then add the lemon zest and vanilla extract. Mix well.Step 4
Heat the butter over water until melted.
Step 5
Sift the low-gluten flour and baking powder and add them to the egg batter. Use a spatula to stir evenly.
Step 6
When the melted butter is warm, add it to the batter, not too hot. Mix well.
Step 7
After mixing well, cover with plastic wrap and refrigerate for more than an hour.
Step 8
Put the cake batter into a piping bag and pipe it into the mold. The mold can be greased with butter or salad oil in advance. After squeezing, place in the preheated oven. Heat up and down at 150° for 20 minutes. (I forgot to take a photo, I will add it later)
Step 9
While grilling, you can see your belly bulging out a little bit. The bulging bellies of all are very interesting.
Step 10
When cutting the piping mouth, you can make it slightly wider. The width of 0.8 cm is just right. It is a bit narrow at first, and the batter will be squeezed into thin strips and have air holes.
Step 11
She’s chubby and has a pretty big belly, which is fun!
Step 12
package, give away Madeleine's cooking tipsIf you like sweets, you can add some sugar. Some recipes use 80 grams.
