Falling in love with the smell of lemon --- Madeleine Cake
This classic French dessert is called "the sexiest little cake" because of its round and plump shape and a bulging belly. It is also a synonym for precious memories. It is bathed in the sun and chewed off. There is a fresh lemon fragrance in the delicate cake, which has been spreading in the mouth Now, let's bake a Lemon Madeleine Cake by ourselves! I love baking and sharing. For more sharing, please add vegetables to bake wechat: CC_ Baking 2000 people baking professional exchange Q group: 181226931
Step 1 . Cut half a lemon peel into pieces.
Step 2 . Add lemon crumbs to fine granulated sugar
Step 3 . Mix well, leave it for 1 hour, and then use it after the fragrance comes out. (try to cut the white part of lemon peel with a knife, and only choose the yellow part on the outer layer, otherwise the taste will be bitter and astringent.)
Step 4 . Pour the mixture of fine granulated sugar and lemon dander into the egg bowl
Step 5 . Use a manual egg beater to stir well
Step 6 . Sift low gluten flour and baking powder after mixing
Step 7 . Stir well with a manual egg beater. Just mix well. Don't beat the eggs
Step 8 . Add a little vanilla extract
Step 9 . Stir with a scraper until it is completely mixed, and the mixture is thick and muddy
Step 10 . After the butter is heated and dissolved, pour it into the mixture (preferably when the butter is warm)
Step 11 . Stir again with a scraper
Step 12 . Stir until the mixture becomes smooth and muddy, and then put it into the refrigerator for 1 hour
Step 13 . Remove the batter from the refrigerator. By this time the batter had solidified. Place it at room temperature for a moment, and when the batter returns to a flowing state, put the batter into a decorative bag and squeeze it into the Madeleine mold. About 90% full. (if you don't use a decorative bag, you can also dig the batter into the mold with a spoon)
Step 14 . Put the mold into the preheated oven, heat it up and down at 190 degrees, and bake it for 13-15 minutes. In the picture, when it was roasted for 9 minutes, Madeleine had a high drum on the back
Step 15 . Roast Madeleine, demould while hot, and then put it on the cooling rack to cool
Step 16 . Finished product~
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