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