1. Prepare all the ingredients, weigh them, the butter is insulated and the water melts, the oranges are rubbed with salt to remove the wax on the surface, washed, and dried.
2. Knock two eggs into a clean, water-free egg beater.
3. Add orange zest and sugar.
4. Whip evenly with your hands.
5. Add the mixed and sieved low powder and baking powder, stir evenly in a z-shape
6. Add melted butter.
7. Stir evenly by cutting and mixing, don't stir in circles. The stirred batter is very smooth.
8. Pour the batter into the Madeleine mold, eight to nine minutes full.
9. Preheat the oven at 180 degrees for ten minutes, put the mold in the middle, and bake for 18-20 minutes
10. It will be baked until the surface is golden brown.
Tips:1 The Madeleine mold I use is not sticky at all. If it is a mold that is not easy to release, be sure to rub butter and sprinkle a thin layer of low powder on the mold.
2I didn't use the refrigerated batter, just baked it directly, I think it's also very good.
3Do not rub the dander of oranges too deeply, just the yellow peel on the surface of the orange
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