50 grams of low-gluten flour and 50 grams of fine sugar.

Lemon dander 1/4 eggs 1

50g butter and baking powder1.5g.

A little vanilla extract

Exercise 1. Slice half a lemon peel, mix it with fine sugar, and let it stand for 1 hour. It can be used after the fragrance floats out. Try to cut off the white part of the lemon peel with a knife, and only choose the yellow part near the outer layer, otherwise the taste will be bitter and astringent.

2. Mix and sieve the low-gluten flour and baking powder.

3. Beat the eggs into a bowl and pour in the mixture of fine sugar and lemon peel.

4. Stir evenly with a manual stirrer. Stir thoroughly, don't beat the eggs.

Add a little vanilla extract

6. Pour in the sieved low-gluten flour.

7. Continue to mix evenly with a blender.

8. Stir until the mixture is completely mixed and the mixture becomes sticky and turbid.

9. After the butter is heated and melted, pour it into the mixture (preferably when the butter is warm).

10. Stir well with an egg beater again.

1 1. Stir until the mixture becomes smooth and turbid, and put it in the refrigerator 1 hour.

12. Take out the batter from the refrigerator. At this time, the batter has solidified. Leave it at room temperature for a period of time. When the batter returns to a flowable state, put it in a paper bag and squeeze it into a Madeleine mold. About 90% full. If you don't use paper bags, you can also use a spoon to dig the batter into the mold. )

13. Put the mold into a preheated oven, heat it up and down 190 degrees, and bake it 13- 15 minutes. It was baked for 9 minutes in the picture. At this time, Madeleine had a high bump on her back.

14. The baked Madeleine was demoulded while it was hot, and then placed on a cooling rack for cooling.

skill

1. The mold used for Madeleine cake can be a metal mold or a silicone mold. Silicone mold is easy to demould, but it is not easy to color, and the color is uneven. If you want to bake a uniform Madeleine cake with a brown front, it is recommended to use a metal mold.

2. If a silica gel mold is used, it will be easier to demould the mold by coating a thin layer of melted butter in the mold before injecting the batter. If a metal mold is used, after coating a layer of butter in the mold, sprinkle some flour and dump the excess flour. The die treated in this way has the best anti-sticking ability.

3. Madeleine's batter can also be tested in other small paper cups, but Madeleine's shell mold is thin around and thick in the middle. This shape makes the batter easy to mature and form around when baking, but it will expand in the middle and bulge out easily. If you bake it in ordinary paper cups, it is difficult to bake a big belly that symbolizes Madeleine's logo.