Lemon Honey Madeleine
1.
Pour granulated sugar into a basin with two eggs and stir evenly until the color is white. Pour in lemon juice and lemon chopped lemon, and stir evenly with honey.
2.
Mix the low-powder baking powder, pour it into the egg mixture, and stir evenly in a zigzag pattern.
3.
Heat the butter until it melts, slowly pour it into the batter, draw a Z-shape and stir evenly.
4.
Pour into the mold to be ninety minutes full, shake it on the table a few times, shake out the bubbles, and put it in the oven. 180 degrees, the upper and lower heat of the middle layer, 15 minutes, the surface can be colored golden.
5.
The creamy little cake is out of the oven, immediately upside down to cool down.
6.
The cross-sectional structure is delicate, the taste is refreshing and dense and not greasy. It is a good afternoon tea.
Tips:
1. The strength of the mixing should be controlled well, not too soft or too hard, in a zigzag shape, so as to prevent the flour from becoming gluten.
2. The liquid powder must be mixed evenly at each step, which is the guarantee of the cake organization.
3. The baking time is not fixed, because the temperature difference of each oven is different, adjust it by yourself, and the color is golden.
4. The lemon smash is just the yellow rind of a fresh lemon, don't rub the white part of the lemon, it will be bitter.
