Madeleine Cake

Madeleine Cake

1. Prepare all the ingredients

2. Half a lemon zest, cut into shavings

3. Add the lemon shavings to the caster sugar

4. Mix well, let it stand for 1 hour, wait for the fragrance to waft out, and use it. (Lemon peel should try to cut off the white part with a knife, and only choose the yellow part against the outer layer, otherwise the taste will be bitter and astringent)

5. Pour the caster sugar and lemon zest mixture into the egg bowl

6. Use a manual whisk

7. Stir well

8. Mix low-gluten flour and baking powder and sieve

9. Stir evenly with a manual whisk. Just mix thoroughly, don’t beat the eggs

10. Add a little vanilla extract

11. Stir it with a spatula until it is completely mixed and the mixture is thick and muddy

12. After heating the butter to melt, pour it into the mixture (pour it while the butter is warm)

13. Stir evenly with a spatula again

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

15. Remove the batter from the refrigerator. At this time the batter has solidified. Leave it at room temperature for a while. When the batter returns to a flowable state, put the batter into a piping bag and squeeze it into the Madeleine mold. About 90% full. (If you don't use a piping bag, you can also use a spoon to dig the batter into the mold)

16. 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.

17. Then you can eat it