Madeleine Cake

Madeleine Cake

1. Prepare all the ingredients

2. Half a lemon zest is sliced and added to the sugar

3. Mix well, let it stand for 1 hour, and use it when the fragrance comes out

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

5. Stir evenly with a manual whisk

6. Add the mixed low-gluten flour and baking powder that have been sieved and mix well with a manual whisk

7. Add a little vanilla extract and stir with a spatula until it is completely mixed and the mixture is thick and pure

8. After heating the butter to melt, pour it into the mixture

9. Stir with a spatula again, stir until the mixture becomes smooth and muddy, 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. Squeeze into the Madeleine mold, about 90% full

12. Put the mold in the preheated oven, and bake it for 10 minutes at 185 degrees. My mold is super small, so it takes less time. The picture shows that when it is baked for 6 or 7 minutes, there are already tall bulges on the back of Madeleine.

13. The baked madeleine is easy to pour out, I made 30 pieces in total

Tips:

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. The size of the mold is different, and the baking time is different!