Lemon Madeleine Donuts

Name: Lemon Madeleine Donuts
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Arowana low-gluten flour; 3 pcs egg; 120g butter; 3g Baking powder; 1 piece lemon; 90g White sugar

by Grid blue

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Madeleine with lemon shavings is so delicious that you can't stop it. The fresh taste and strong butter aroma are really a rare dessert in winter. This time it was not made into the shape of a shell, but made into a doughnut. The shape has changed, but the taste is still that good. The flour is made of special low-gluten flour for Arowana cakes, because the water absorption of flour is very different, so the liquid aspect should be adjusted according to the actual situation. "

Ingredients

150g Arowana Low-gluten Flour
3 pcs Egg

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120g Butter

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3g Baking Powder
1 piece Lemon
90g White Sugar

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Lemon Madeleine Donuts

1. Prepare ingredients.

2. Put the eggs and white sugar in the container.

3. Stir the eggs and sugar until the sugar melts.

4. Sift in low-gluten flour.

5. Stir with a spatula until there are no dry powder particles.

6. Soak the lemon in salt water in advance, wash it well, and rub the lemon peel. Pour the lemon shavings into the stirred batter and stir evenly.

7. The butter melts in water.

8. Pour into the batter. Stir until the butter and batter are completely integrated. This process must be patient. The mixed batter can be put on the balcony to cool it down (in the refrigerator in summer). Use a spatula to scoop up the batter so that the batter does not drip.

9. Preheat the oven up and down at 170 degrees.

10. Put the batter in the piping bag.

11. Prepare a 12 doughnut mold.

12. Squeeze the batter into the mold and shake it slightly.

13. Put the mold in the preheated oven.

14. Bake at 170°C for 16 minutes.

15. Take out the baked donuts.

16. Put it on the drying net and let it dry. Pretty good

Tips:
1. The amount of this recipe is suitable for 12 doughnut molds. If you use other molds, please adjust the amount of raw materials according to the size of the mold.
2. The water absorption of flour is different. 160 grams of eggs are just suitable for 150 grams of arowana cake flour.
3. The temper of each oven is different, and the temperature is too high or low, which will cause the difference in the finished product.