Madeleine Cake(ma de lin dan gao )

Madeleine Cake

Introduction:

"Madeleine Cake (shell cake) is a small French dessert, originally used for home cooking. It is Proust, the French literary magnate, who has contributed to its promotion to the world cake palace. Proust's memory of the taste of the shell cake made him write a long literary masterpiece "reminiscence of the past", which also put the shell cake on the stage of history. "

Production steps:

Step 1: cut some lemon peel and chop it. Note: try not to cut the white part of lemon peel, otherwise the taste will be bitter.

Step 2: marinate overnight with granulated sugar.

Step 3: break the eggs.

Step 4: sift the powder.

Step 5: add the egg liquid to the sifted powder.

Step 6: stir well with egg beater.

Step 7: beat the butter in the microwave until it is completely liquefied.

Step 8: pour the butter into the batter while it is hot.

Step 9: mix well into a thick paste.

Step 10: into the mold, oven middle, up and down the fire 200 degrees, 10 minutes.

Step 11: This is about 5 minutes after baking. You can see that the belly of the cake has begun to bulge.

Materials required:

Low gluten flour: 50g

Lemon dander: some problems

Baking powder: 1 teaspoon

Butter: 40g

Egg: 1

Fine granulated sugar: 35g

Note: baked Madeleine should be demoulded while it is hot. If there is a high drum on the back of Madeleine, it is generally considered that the production is successful.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ma De Lin Dan Gao