Lemon Salted Egg Madeleine

Name: Lemon Salted Egg Madeleine
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 2 pcs Salted egg yolk; 1 piece lemon peel; 20g Lemon juice; 76g butter; 120g Low-gluten flour; 3g Baking powder; 40g Sugar

by Smile momo baby

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The taste has become a bit heavy recently, and those in the summer especially want to eat the heavy oils such as Madeleine and pound cake.
I happened to receive a friend’s organic salted duck eggs. They were very fragrant and fragrant. I wondered if I could add the egg yolk to the dessert to neutralize the sweetness.
It's useless to just think, you have to take action, so this is how the recipe comes.
I won't tell you a set of 12, I will do it twice! It's really delicious, the salty egg yolk is neutralized by the sweetness, but the sweet taste is reduced and the fragrance is stronger. Like one~"

Ingredients

2 pcs Egg
2 pcs Salted Egg Yolk
1 piece Lemon Peel
20g Lemon Juice
76g Butter
120g Low-gluten Flour
3g Baking Powder
40g Sugar

Lemon Salted Egg Madeleine

1. Wash the lemon, peel off the yellow outer skin, without white, chop and set aside

2. Boil the salted duck eggs, take the yolks, crush them, mix with lemon and set aside

3. Prepare the ingredients, sugar, low flour + baking powder, sifted, lemon juice, eggs (forgot to beat the other when you shoot), cut the butter and melt it in heat insulation water

4. Eggs with sugar and whipped into egg liquid

5. Add lemon and egg yolk foam to the egg liquid, mix well

6. Add melted butter and stir well

7. Sift in the powder again and stir evenly with a spatula

8. Cover the batter with plastic wrap and keep it in the refrigerator overnight. If you don’t have time, refrigerate it for 2-3 hours.

9. 20 minutes in advance, preheat the oven and fire up and down 180°

10. Take out the batter from the refrigerator, stir it slightly, put it into a piping bag, and squeeze it in a madeleine mold for 8 minutes.

11. Put it in the middle of the oven, heat up and down at 180°, bake for 15 minutes, and then color it.

12. After being out of the oven, demould in time and let cool. The mold has not been processed in any way, and it can be demolded directly after baking.

13. It is best to put it on a drying rack with space up and down to cool down to avoid excessive water vapor

Tips:
1. Do not have white flesh when cutting lemon, it will be bitter;
2. Boil salted duck eggs in a pot under cold water, boil the water on medium heat for 20 minutes;
3. Refrigeration is a must, whether there is a small belly or not depends on this time;
4. The amount of this recipe is 2 Yangchen 12 consecutive Madeleine molds;
5. After the Madeleine is baked, it is best to return to the oil for 1,2 days before eating;
6. The oven temperature and baking time are for reference only, and you can adjust them according to your own situation.