1. The lemon peel is mixed with sugar, and let stand for an hour to let the lemon aroma fully overflow.
2. Put the egg and lemon sugar into the cooking bowl, and stir well with egg soot.
3. Add milk and honey, mix well, mix the low powder and baking powder in advance, sift into the egg liquid, and stir evenly.
4. The butter melts into a liquid and is added to the egg batter in portions.
5. Add an appropriate amount of red velvet essence, stir evenly, and put it into a piping bag.
6. Spread a small amount of butter in the mold in advance and sprinkle a thin layer of powder.
7. Bake for 10 to 13 minutes in the upper 170 and lower 160 ovens. The specific temperature should be increased or decreased as you feel your oven temper.
Tips:1. The amount of the recipe is the amount of 3 trays of Japanese-style Madeleine molds. I feel that my molds have increased or decreased.
2. Stir while stirring.
3. Honey is added for moisturizing.
4. Store at room temperature, it will harden in the refrigerator.
