Ingredients
Whole egg liquid ( 110g ) | White sugar ( 50 grams ) |
Low-gluten flour ( 100g ) | Baking powder ( 3g span> ) |
Honey ( 15g ) | Lemon zest ( Half – 1 ) |
Unsalted animal butter ( 100g ) |
How to make French madeleines
1.The quantity of whole egg liquid should be consistent with the ingredient list.Tip: The size of eggs is different, control it yourself.
2.Add white sugar and beat the eggs.
3.Add low-gluten flour and baking powder and stir until there are no particles.Tips: (Try to sift the two flours at least twice.)
4.Cut the butter into small pieces.
5.Put it into a small bowl and cover it with plastic wrap.Melt it in water or microwave.Can.
6. While it is still warm, pour it into the batter that has been stirred in step 3.Tips: (Keep it hot and not cold, as the butter will affect the expansion of the batter)
7. Stir into A smooth and smooth batter will do.Tips: (No need to stir vigorously, just mix the oil and batter evenly.)
8.Add more honey and continue stirring.
9.Add the chopped lemon zest.Tip: (For lemons, you can choose yellow lemon peel or green lemon.)
10. Stir gently to combine.
11.Cover with plastic wrap and refrigerate, at least 15 to 24 hours.
12.18 hours of refrigeration...Tips: (Just take out the refrigerated batter Stir gently with a spatula to make it flow.)
13. The mold can be brushed with butter or corn oil OK.
14. Then sift a little high-gluten flour to prevent sticking.
15.Put the batter into a piping bag...each one should be about seven minutes full.
16.The recipe is based on the exact amount of this school kitchen mold.
17. Remember to preheat the oven to 190 degrees for 3-5 minutes.Place the mold into the middle rack of the oven and heat at 190 degrees and then 180 degrees for 16 minutes.
18. Immediately after it comes out of the oven, shake it a few times on the table to release it.
19. The freshly baked madeleines are crispy on the outside and tender on the inside, filled with lemon flavor.aroma..
20.Each oven has a different temperament, and the temperature is for reference only (baking photo in the middle of the night)
21.This recipe is based on this mold, which can make 12 madeleines..Look carefully at the size.
Tips
The characteristic of Madeleine is the aroma of lemon combined with the milky aroma of butter.
The whole process of making is very simple, no need to stir vigorously, just mix it evenly in every step.
The purpose of refrigeration for such a long time is to allow the batter to better absorb the aroma of lemon peel and the maturation of the batter.
If you do not add lemon peel, you can bake it directly.
Two methods are recommended for everyone to try.
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