Peanut Madeleine

Peanut Madeleine

1. Stir the lemon soup with white sugar and chopped peanuts evenly, marinate for about 10 minutes, and it will be fragrant. (The lemon can be shaved off with a plane)

2. Add four eggs,

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

4. Sift the low flour into the basin

5. Continue to stir evenly,

6. Melt butter over low heat

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

8. The stirred batter will look slightly thicker.

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)

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.

11. Madeleine who can blow up without baking powder.

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

13. Finished picture

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.