Peanut Madeleine

Peanut Madeleine

by Gemini Zhuo

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Madeleine operation is really simple.

Ingredients

Peanut Madeleine

1. Lemon shavings, sugar, and ground peanuts, stir evenly, marinate for about 10 minutes, it will be fragrant. (The lemon shaver is rubbed back and forth, and it stops when you see the white layer on the surface. In this way, you get the shavings from the lemon)

Peanut Madeleine recipe

2. Add four eggs,

Peanut Madeleine recipe

3. Use your hand to pump and stir evenly to produce small bubbles (an electric whisk is also possible)

Peanut Madeleine recipe

4. Sift the low flour into the basin.

Peanut Madeleine recipe

5. Continue to stir evenly,

Peanut Madeleine recipe

6. The butter melts over a low heat,

Peanut Madeleine recipe

7. Pour into the batter along the edge of the bowl, stirring quickly, be sure to fully stir the butter into the batter.

Peanut Madeleine recipe

8. The stirred batter will look slightly thicker.

Peanut Madeleine recipe

9. Pack the batter with a piping bag and squeeze it into a 12-cup non-stick Japanese-style madeleine mold in the school kitchen (the mold does not need to be oiled or powdered, and it can be easily demolded)

Peanut Madeleine recipe

10. Put it in the bottom of the Dongling oven at 180 degrees for 25 minutes, preheat for 3 minutes before baking, and then put it in.

Peanut Madeleine recipe

11. Madeleine who can blow up without baking powder.

Peanut Madeleine recipe

12. It will fall off immediately after it is out of the oven. Madeleine is easy to demold, so don't worry.

Peanut Madeleine recipe

13. Finished picture

Peanut Madeleine recipe

Tips:

It is better to squeeze the batter into the mold with a piping bag or fresh-keeping bag. It is better to squeeze into the mold with a small opening. If it is poured directly into the mold, it is easy to mix in air bubbles, and it is easy to have small holes after baking. Although it does not affect the taste, it still affects the appearance.

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