Original Madeleine Cake
1.
Prepare the required materials.
2.
Beat the eggs into a clean container, and beat them evenly, no need to beat them.
3.
Add white sugar and stir well.
4.
Add lemon and vanilla extract and mix well.
5.
Stir the flour, baking powder, and salt in the container evenly.
6.
Sift into the egg batter.
7.
Stir thoroughly evenly.
8.
Cut the butter into small pieces and melt it in the milk pan, then pour it into the well-stirred egg batter while it is still hot and stir well.
9.
Seal the well-stirred custard with plastic wrap and put it in the refrigerator for about 1 hour.
10.
Put it in a piping bag.
11.
Apply a layer of oil to the mold so that it will be easier to demold.
12.
Squeeze in a 9-point full custard.
13.
Put it in the middle of the oven, heat up to 180 degrees, lower the heat to 150 degrees and bake for about 10 minutes. The edges are slightly colored and can be taken out.
Tips:
1. Lemon juice and vanilla extract are not available or not added.
2. Unmold the baked Madeleine while it is hot, so that it will be easier to take off.
3. During the baking process, the egg batter around the sides will cook faster and will bulge in the middle. This is a sign of success.
