[my baking time] a cute little No.1 Madeleine with a small belly --- Caragana Madeleine

[my baking time] a cute little No.1 Madeleine with a small belly --- Caragana Madeleine

Introduction:

"There is such a small cake, not to mention its small and chic appearance and shell like pattern, but the high and round belly is enough for people to make it again and again. By the way, this is the most lovely symbol on it - its name is Madeleine ~ ~ ~ ~ ~ Madeleine, if you want to say it's good to do, it's really good to do, no need to send, no need to send Any skill, but whether you can bake a typical belly is the key. Without this round bulge, Madeleine is a failure. Now let's start to make Madeleine with a small belly

Production steps:

Step 1: wash a lemon and cut into small pieces.

Step 2: peel off the lemon meat and peel off the white part inside.

Step 3: try to cut off all the white parts, so that Madeleine will not suffer, the thinner the better.

Step 4: cut all the lemon rinds like this.

Step 5: cut lemon peel into small pieces.

Step 6: that's enough.

Step 7: add sugar and lemon crumbs, stir well.

Step 8: put the lemon granulated sugar mixed well for at least one hour, and let the fragrance of lemon crumbs fully soak in the fine granulated sugar.

Step 9: mix the baking powder and low powder evenly.

Step 10: put the butter on the steamer and melt it in hot water.

Step 11: the butter has a low melting point. Stir while melting.

Step 12: when the butter is about to melt, take out the butter bowl from the steamer and melt it with the remaining temperature. Be careful not to melt until the oil and water are separated.

Step 13: pour the egg liquid into the basin.

Step 14: add the soaked lemon crumbs and sugar.

Step 15: mix well with a hand beater.

Step 16: add vanilla extract.

Step 17: mix well.

Step 18: sift in the flour mixture.

Step 19: mix well with egg beater.

Step 20: pour in the butter that has cooled to room temperature.

Step 21: then stir evenly into such a batter, lift the egg beater, and the batter will flow down slowly like this.

Step 22: make the Madeleine batter thick and shiny.

Step 23: seal the basin with plastic wrap and refrigerate for 1 hour.

Step 24: butter Madeleine's mold.

Step 25: take out the frozen batter and leave it at room temperature for half an hour until the batter softens. The degree of softening is subject to the batter flowing slowly when the basin is tilted.

Step 26: put the softened batter into the flower mounting bag and use a large flat mouth flower mouth.

Step 27: squeeze the batter into the mold and fill it with 8%.

Step 28: put the mold in the oven, 190 degrees, 13-15 minutes, just put it in the oven.

Step 29: halfway through the baking time.

Step 30: when the cake is about to be baked, the high bulge in the middle of the cake will come out of the oven.

Step 31: Caragana Madeleine is ready.

Materials required:

Low powder: 50g

Butter: 50g

Whole egg: one

Fine granulated sugar: 50g

Lemon: one

Baking powder: 2.5ml

Vanilla extract: moderate

Note: 1) after the batter is taken out from the refrigerator, it must be put into the mold to flow slowly. In this way, the batter can be squeezed and flowed into the mold. The surface of the batter will be smooth and the baked shape will be beautiful. 2) the silicone Madeleine mold is really easy to use, and the SN metal mold is really not easy to use. The demoulding will have a strange smell of metal, and it will be finished The side of the shell behind the mold is wet, the shell skin will be broken, and the pattern of the shell is not as obvious as that of silica gel. After that time, the metal Madeleine mold made me cold.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet