1. Beat the eggs, add fine sugar and mix well.
2. Add milk and stir well.
3. Sift in the mixed baking powder and low-gluten flour and mix well.
4. Add corn oil (or melted butter) and stir well.
5. Cover with plastic wrap and refrigerate for 2 hours (or refrigerate overnight, the batter after refrigeration can expand better).
6. Put the batter into the piping bag (I used a large piping bag that fits all the batter).
7. Put an oil sieve on the mold to reduce the powder. If you accidentally sprinkle too much flour, you can turn the mold upside down and pour out the excess flour.
8. Squeeze the batter into the mold eighth full.
9. Put it in the preheated oven at 180 degrees for 20 minutes.
10. After baking, remove the mold while it is hot, and place it on a wire rack to cool.
11. Lemon Madeleine is out.
12. Pair it with a cup of sugar-free Earl Grey milk tea and enjoy it!
Tips:1. The cool Madeleine can be put in an airtight bag, sealed and stored, and the taste will be great after returning to the oil the next day.
2. If you like a sweeter taste, you can add about 20 grams of fine sugar.
3. If you like the taste of lemon zest, you can add 1-2 lemon zest. If you step, mix it with fine sugar and then add it to the beaten egg liquid... Other steps are fine.
4. Madeleine’s calories are really high, so you have to eat it in moderation if you like it😁
