Madeleine Cake

Madeleine Cake

Introduction:

"Madeleine's model was built last year when his aunt was there. (his aunt is living a good life now. I'm very happy and gratified, and I think tomorrow is beautiful.) My initial interest in Madeleine came from its story and its cute shell shape. There are a lot of Madeleine's prescriptions on the Internet, but most of them use butter. If you add butter, it will taste heavier, which I don't like. So today, I used the most traditional formula of blue ribbon and added lemon crumbs. Although using the most traditional formula, but the taste is extremely good. Maybe the more traditional, the more classic. "

Production steps:

Step 1: scrape the lemon peel and set aside.

Step 2: mix the egg, sugar, honey, low flour, baking powder and lemon crumbs evenly.

Step 3: pour in the fresh milk and stir evenly to form a cake paste without particles.

Step 4: cover with plastic wrap and refrigerate overnight.

Step 5: stir the frozen cake paste evenly into the model until it is about 9 minutes full.

Step 6: preheat the oven 180 degrees and bake for about 20 minutes.

Materials required:

Eggs: 2

Fine granulated sugar: 50g

Honey: 25g

Low powder: 130g

Fresh milk: 160g

Baking powder: 3 G

Note: 1. When scraping lemon peel, don't scrape the white part, otherwise it will be very bitter. 2. The cake paste needs to be stirred the night before to weaken the fluidity of the paste, lock the taste and make the taste rich. 3. Silicone model is better than iron model. 4. It's better not to open the oven door in the baking process, otherwise air will be injected into the oven to make the cake retract, which is my mistake.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original