Lime Madeleine Cake

Name: Lime Madeleine Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs egg; 100g Low-gluten flour; 1/2 Lemon shavings; 64g Soft white sugar; 81g butter; 2g Baking powder

by White~Mist (from Tencent.)

4.8 (1)

Favorite

3

Difficulty

Easy

Time

1h 30m

Serving

3

Who is Madeleine? Madeleine cake is a small French dessert, also called shell cake. It is said to be a small snack full of family flavor in the commercy of France. In 1730, the gourmet Polish King Leiguchensky, when he was in exile in Mersey, one day, the private chef he brought with him unexpectedly ran away when the dessert was served. At this time, there was a maid making a temporary baking. She sent her specialty snacks out for an emergency. Unexpectedly, Lei Guchengsky was very pleased, so she used the name of the maid, madeleines, for the name of the snacks, and madeleines was also a shell. The real name of the cake. Madeleine cake, with a charming appearance and a nice name, that bulging belly, stubborn and cute, such a simple snack can be loved by all means, with lemon shavings in it, the taste is particularly fragrant, and it is baked. I tasted it while it was hot, and I had two stomachs without holding back. Is this the rhythm of growing meat?

Ingredients

2 pcs Egg

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100g Low-gluten Flour
1/2 Lemon Shavings
64g Soft White Sugar

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81g Butter

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2g Baking Powder

Lime Madeleine Cake

1. Rub the surface of the lemon with a little salt for a while, rinse with clean water and dry it with kitchen paper. Use a silk grater to wipe out the fines (wipe the white skin part and switch to other sides and then wipe). You can also scrape off the skin and chop broken

2. Heat the butter over water until it melts, set aside

3. Knock the eggs into the bowl, directly put in the soft sugar and beat evenly

4. Pour the lemon zest into the egg batter and mix well

5. Pour in the melted butter and mix well

6. Sift in low powder and baking powder and mix well

7. Stir it into a custard that slips like silk

8. Cover with plastic wrap, put in the refrigerator and let stand for 1 hour

9. Take it out and put it in a piping bag

10. Squeeze it into the Madeleine mold, about eighth full, put it into a preheated 180℃ oven, middle layer, top and bottom fire, about 10 minutes (adjust according to your own oven), take it out and demould directly.

Tips:
When the lemon is rubbed on the white skin part, stop changing the side and rub it again, because the white skin part will have a bitter taste