# Fourth Baking Contest and is Love to Eat Festival# Lemon Madeleine
1.
Weigh all the ingredients, set aside, take a bowl of fine sugar, mix the lemon shavings with the fine sugar, let stand for 1-2 hours, be careful not to shave the white part of the lemon shavings, the white part will be sent Bitter, only a thin yellow layer on the outside is good. You can decide how much lemon shavings are. There is no problem with more or less. If there is too little, add a little vanilla extract.
2.
When the lemon shavings are scented, take another bowl to beat the eggs, beat the eggs and add the lemon shavings with sugar, beat the eggs manually, mix well, but don’t beat the eggs.
3.
Sift in low flour and baking powder and mix well.
4.
Butter microwave heating.
5.
Pour it into the batter while it is hot, and mix quickly.
6.
The well-mixed batter became a falling state, and it was a success.
7.
Mix the batter and cover it with plastic wrap. In summer, put it in the refrigerator for at least 1 hour. In winter, let it sit on the table and set it for 1-2 hours. I want to make it in the morning, so I prepare the ingredients in the evening and leave it overnight. To restore the flow state, take a large pot of hot water and manually beat the batter insulation water to make it flow again. Be careful not to overdo it.
8.
The mold is coated with butter. If it is a non-stick mold, it will be easy to demould if coated with butter. There is no need to sprinkle flour. I demould perfectly every time I make it, and I have never failed.
9.
The batter can be put into a piping bag or scooped with a spoon. It’s okay. Fill the mold nine minutes full, 170-190 degrees, 13-20 minutes, the time depends on the size of the mold, check it out for yourself, if you see the belly The bulge is high and the edges are yellow, which proves that the coloring below is almost perfect. Lower the temperature and it will be ready in a while.
