Red Velvet Madeleine
1.
Put the sugar and lemon zest in a container, stir well, and let stand for half an hour.
2.
The aroma will slowly release. Add the eggs and stir well until the sugar melts. Add milk and stir well.
3.
Sift in low powder and stir evenly.
4.
The custard should be fine and smooth after mixing.
5.
Add red velvet essence. The 5-8 grams in the formula can be adjusted according to your favorite color.
6.
Pour the melted butter into the egg batter in two batches and mix well.
7.
Put the egg paste into the piping bag, seal it tightly, and refrigerate for one hour.
8.
I use a heart-shaped Madeleine mold from Xuechu. After spreading a small amount of butter, I sift a thin layer of low powder and set aside.
9.
The refrigerated egg batter, take it out to warm up for a while, and squeeze it into the mold.
10.
Oven at 180 degrees, bake for 13 to 15 minutes
11.
Immediately after being out of the oven, place it on a drying rack and let it cool. After being sealed and stored and returning to the oil, the taste will be better.
12.
Other flavors are also delicious.
Tips:
1. After the butter has melted, pour it into the egg batter when the temperature is not too high
2. The lemon peel should be thinner, not the white part of the peel, which will be bitter.
3. The egg liquid should be stirred fully and delicately
4. The temperature and time of the oven are adjusted according to the temperament of the oven
