1. Knead the lemon zest into crumbs, mix it with soft sugar, mix well and let it stand for more than 2 hours, wait until the aroma is released, then use.
2. After 2 hours, pour 50 ml of fresh milk into the lemon sugar and mix well!
3. Add three more eggs and beat them evenly.
4. After stirring, as shown in the picture.
5. Pour in the sifted low-gluten flour and baking powder and mix them evenly.
6. Cut the butter into pieces and heat it in water to melt into a liquid.
7. Pour the melted butter into the low-gluten flour mixture while it is still hot.
8. Stir until it becomes a smooth paste.
9. Cover with plastic wrap and put it in the refrigerator for 1 hour.
10. Take out a small bowl and put dried cranberries. Pour an appropriate amount of rum into the dried cranberries and soak for 15 minutes before use. (Bobbins without rum can be soaked in water)
11.
Metal molds are more suitable for baking Madeleine than silicone molds! !
Spread the melted butter liquid in the mold, this is to make it easy to demould! !
12. Take out the refrigerated batter and put it into a piping bag. About 80% full. Don't crowd the mold! ! ! Otherwise, it will overflow after baking, and the finished product will be ugly! ! ! !
13. Add the cranberry particles, poke into the batter with a toothpick, and pierce it hard until it is baked, and it becomes the surface cranberry (it looks very good! As the poster did). With just one tap, the cranberry pellets become a cranberry sandwich.
14. Preheat the oven to 180 degrees, put it in the middle layer, and bake for about 10 minutes.
15. Of course, the sign of Madeleine's success must have a small belly! ! ! Pay attention and do not leave the oven. When there is a noticeable baking color around the shells, it means that Madeleine is cooked! ! ! ! !
16. Take it out of the oven and remove it from the mold while it is hot! ! ! Knock out the cake! Eat after drying, it's OK!
Tips:1. The mold used in Madeleine cake, the silicone mold is easier to demold, but it is not easy to color, and the color is not uniform. If you want to bake a madeleine with a uniformly colored and browned front, it is recommended to use a metal mold.
