【zhejiang】orange Madeleine
by jijiqucho
Favorite
Difficulty
Easy
Time
20m
Serving
2
After drinking a pot of end-of-year tea with a friend who had just returned from the north, she picked up the mobile phone she had thrown around and looked at the temperature in the past week and said that the weather in the south is really not as warm as in the north, although there are some places in the north. It is nearly minus 20 degrees, but the temperature in the south can still be from 2 to 10 degrees, and you can feel the coldness of the air slowly.
I just bought two boxes of oranges from the Internet a few days ago. Because the weather was too cold, no one at home was willing to use their mouths. Angrily, my sister had to cut the skins of more than a dozen oranges into cubes. My mother looked at it and said with a heartache. , Are you eating oranges and still eating peels? I said that I will not destroy oranges a little bit, which will make you heartache. No one in your family can eat them, so all the desserts in the past two days are consumed with oranges.
Orange is a natural match for Madeleine. I used to think that adding so much butter to a Madeleine cake would always feel greasy, but after adding orange zest, you have to dispel the greasy feeling that you disliked. There is still a bite The lingering orange fragrance, what kind of cake do you think Madeleine is, in fact, it tastes like a pound cake, and the last bite can make you feel full of enthusiasm. This cake is quite simple to make. It doesn't require the separation of egg white protein like some cakes, so it is more suitable for novices.
The butter in the recipe is boiled with fire, not some traditional water-melting method. I remember I read a blog that said that the butter was cut into pieces and then boiled in a pot with low heat until the sorrel color can make the butter pure. Higher, let the butter exude a unique fragrance, so that Madeleine will be more fragrant. If you have time, you can boil the butter. If you are afraid of trouble, of course you can directly melt it in water."
I just bought two boxes of oranges from the Internet a few days ago. Because the weather was too cold, no one at home was willing to use their mouths. Angrily, my sister had to cut the skins of more than a dozen oranges into cubes. My mother looked at it and said with a heartache. , Are you eating oranges and still eating peels? I said that I will not destroy oranges a little bit, which will make you heartache. No one in your family can eat them, so all the desserts in the past two days are consumed with oranges.
Orange is a natural match for Madeleine. I used to think that adding so much butter to a Madeleine cake would always feel greasy, but after adding orange zest, you have to dispel the greasy feeling that you disliked. There is still a bite The lingering orange fragrance, what kind of cake do you think Madeleine is, in fact, it tastes like a pound cake, and the last bite can make you feel full of enthusiasm. This cake is quite simple to make. It doesn't require the separation of egg white protein like some cakes, so it is more suitable for novices.
The butter in the recipe is boiled with fire, not some traditional water-melting method. I remember I read a blog that said that the butter was cut into pieces and then boiled in a pot with low heat until the sorrel color can make the butter pure. Higher, let the butter exude a unique fragrance, so that Madeleine will be more fragrant. If you have time, you can boil the butter. If you are afraid of trouble, of course you can directly melt it in water."
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