Lemon Scented Madeleine
by Chen Huan
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Raw materials are reserved.
2. Beat the eggs and add sugar.
3. Stir well.
4. Only take the yellow epidermis of the lemon, do not go to the white fascia, so as to avoid bitterness.
5. Add lemon zest and stir well.
6. Sift in low-gluten flour and baking powder.
7. Stir well.
8. The butter is melted by heating in water.
9. Add melted butter.
10. Stir evenly, the batter is viscous, put it in the refrigerator for 1 hour.
11. Coat the mold with a thin layer of softened butter and sift the flour.
12. Squeeze the batter into the mold, 8 or 9 minutes full. (After taking it out, the paste will temporarily solidify, and then add it to the mold when it is ready to flow at room temperature. I was too anxious, so I dig it directly into the mold with a spoon.)
13. Preheat the middle layer of the oven 180 degrees.
14. Bake for about 13-15 minutes.
15. After baking, it can be cooled and demoulded.
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