Lemon Scented Madeleine

Name: Lemon Scented Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 50g butter; 50g Caster sugar; 1 egg; 1/2 Lemon zest; 1.5g Baking powder; A small amount (optional) Lemon juice

by Impression time

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Madeleine is a classic French dessert. The legend of Madeleine is no stranger to anyone who loves desserts.
In 1730, the gourmet Polish King Leiguchengski went into exile in Commercy. One day, the private chef he brought with him disappeared when he was about to play dessert. In a desperate situation, a maid temporarily baked her best snacks and served them. The result was very popular with Leiguchengsky, so she named this small snack (Madeleine) after the maid.
Madeleine cake, shaped like a seashell, is also called "shell cake". This French dessert with the scent of butter and lemon is a bit similar to the method of making pound cake, but the taste is unique, rich in frankincense, and delicate and dense. It is perfect for afternoon tea with a cup of black tea. The reference is Junzhi's prescription. The formula is 12 quantities. "

Ingredients

Lemon Scented Madeleine

1. Rub half a lemon zest into crumbs, mix it with caster sugar and leave it for 1 hour, then you can use it, at this time the lemon scent has come out. Lemon zest can also be cut with a knife. Try to use a knife to cut off the white part, and only choose the yellow part on the outer layer to avoid bitterness and astringency.

2. After mixing low powder and baking, sieve for later use.

3. Beat the eggs in the bowl, pour in the mixture of sugar and lemon zest, mix well with a manual whisk or spatula, without beating the eggs, then pour in the sifted low-gluten flour.

4. Use a manual whisk or spatula to mix well and mix well. At this time the mixture is thick.

5. After heating the butter to melt, pour it into the stirred mixture while it is still warm.

6. Stir well with a whisk or spatula again.

7. After stirring until the mixture becomes a smooth puree, put it in the refrigerator for one hour before taking it out. At this time the batter has solidified. Leave it at room temperature for a while, and when the batter returns to a flowable state, put the batter into a piping bag and squeeze it into the Madeleine mold, which is about 90% full.

8. Put the mold in the preheated oven, and bake for 13-15 minutes. In the picture, when it has been baked for 8 minutes, the back of Madeleine is already bulging, and the edges are a little scorched. . Madeleine’s shell molds are thin on the sides and thick in the middle. When they are baked, the sides are easy to mature and shape, while the middle will continue to swell, resulting in a high belly.

9. The baked Madeleine is removed from the mold while it is hot, and then placed on a cooling rack to cool.

10. Crisp on the outside and tender on the inside, with a hint of lemon scent, delicious to no friends. Keep it tightly sealed after cooling thoroughly, and eat it after returning to the oil the next day, the taste will be better.

Tips:
1. It is more convenient to use non-stick molds. Use silica gel: mold, you need to apply a layer of melted butter before use, but it will not be easy to color and uneven.
2. Use a metal mold with no anti-sticking function, sprinkle some flour after greased, and pour out the excess powder, the effect will be very good.