Madeleine

Madeleine

1. Cut half a lemon zest into shavings, mix with caster sugar and leave for 1 hour, wait until the aroma is released, then use. Try to cut off the white part of the lemon zest with a knife, and only choose the yellow part on the outer layer, otherwise the taste will be bitter and astringent.

2. Beat the eggs into the egg beater

3. Pour in the caster sugar and lemon zest mixture

4. Add a little vanilla extract and mix well

5. Mix low-gluten flour and baking powder, sieve, add to the egg mixture and stir

6. Stir until it is completely mixed and the mixture is thick and muddy

7. Heat the butter to melt

8. Pour into the mixture (pour it while the butter is warm), and stir again evenly

9. Stir until the mixture becomes smooth and pure, put it in the refrigerator for 1 hour

10. Remove the batter from the refrigerator. At this time the batter has solidified. Place it at room temperature for a while, and when the batter returns to a flowable state, put the batter into a piping bag

11. Spread a layer of butter in the mold to facilitate demoulding

12. Squeeze the batter into the mold

13. Put the mold in the preheated oven, and bake for 13-15 minutes. In the picture, when it is baked for 9 minutes, there are already tall bulges on the back of Madeleine.

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