Health benefits
Eggs: nourish blood
Ingredients
Cake powder ( 100g ) | Aluminum-free baking powder ( 3 grams ) |
Eggs ( 2 ) | Honey ( 15g ) | Lemon zest ( 1 piece ) | Unsalted animal butter ( 100g ) |
Fine sugar ( 50g ) |
Madeline's recipe
1. Weigh all the ingredients and chop the lemon peel into small pieces, trying not to cut into the white part in the middle.
2. 2 eggs, after shelling, weigh 98 grams.Beat the eggs with sugar.Sift in the flour and baking powder and mix evenly.
3. Melt butter in water.
4.Pour the butter into the previous batter while it is hot
6.Add honey and stir.
7. Pour in the zest of one lemon and mix well.
8.Wrap in plastic wrap, seal, and refrigerate for 18 to 24 hours.
9.The batter has been refrigerated for 22 hours, stir it with a spatula and make it flow the night before.Refrigerate and bake the next night.
10. Brush the mold with a thin layer of corn oil.
11.Put the batter into a piping bag with a small cutout, and squeeze each one into the shell first.Check the protruding lines on the left and right sides of the lower end, and then add more shells to see which shell is smaller until the batter in the piping bag is squeezed out.
12. After the oven is preheated to 190 degrees, place the middle layer of the oven at 190 degrees up and 180 degrees down., bake for 18 minutes.The specific baking time depends on the temperature of your oven.
13.10 minutes.
14. Come out of the oven, shake it, and flip it upside down to release it from the mold.
15.It is relatively easy to demold and comes out as soon as it is poured.
16.Finished product.
5. Stir gently to combine.
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