1. Prepare the ingredients, but forgot to take it in
2. Rinse the oranges with salt water, wipe dry and wipe a little peel out
3. You can also add a few pieces of pulp and marinate with 20 grams of sugar for half an hour
4. I mixed the sugar well and I put a piece of pulp in it
5. I used 4 eggs. If the eggs are bigger, you can use 3 with powdered sugar
6. Beat with your hands and mix with powdered sugar, then add orange zest and pulp
7. Sift the low-powder baking powder into the egg liquid and use the egg to draw a word and mix it. You can't draw a circle.
8. Then add the butter that melts in the water, and the butter should be warm to your hands and not too hot.
9. Put the mixed batter in the refrigerator for half an hour and take it out to warm it up for half an hour. In winter, I put it at room temperature for more than an hour
10. Put it in a piping bag
11. Just squeeze it into the mold eighty-eighth full. I use the Japanese-style madeleine non-stick mold that does not stick at all. When using other molds, please pay attention to spreading butter and powder to avoid sticking.
12. Put it in the preheated oven at 180 degrees in the middle level for about 17 to 20 minutes
13. Take out the mold and let cool
14. Squeeze a little orange juice and rub a little orange zest
15. Picture a little orange juice on Madeleine
16. Melt the chocolate in insulated water, madeleine dip it and sprinkle some orange zest to decorate it.
Tips:The butter must be put in the hand temperature and the flour must not be circled. The chocolate decoration can be ignored. If you don’t like oranges, you can also change it to lemon or the original flavor.
