Caragana Madeleine Cake(ning xiang ma de lin dan gao )

Caragana Madeleine Cake

Introduction:

"Who is Madeleine? Madeleine Cake is a small French dessert, also known as shell cake. It's said that it's a family style snack in commercey, France. In 1730, reguchinski, the Polish king of gourmet, was in exile in Mersey. One day, his personal chef disappeared when he arrived at the dessert. At this time, a maid baked her special snack and sent it out for emergency. Unexpectedly, reguchinski was very popular, so he used the maid's name madeleines in the name of the snack, Madeleines is the real name of the shell cake. Madeleine Cake has a pretty appearance and a nice name. It has a bulging stomach, stubborn and lovely. Such a simple snack can arouse people's love. It has lemon crumbs in it, and the taste is very fragrant. When it's baked, you can taste it while it's hot, but you can't resist it. Is this the rhythm of long meat? "

Production steps:

Step 1: rub the lemon surface with a little salt for a while, rinse it with clean water, and then dry it with kitchen paper. Use a silk eraser to wipe out the fine pieces (rub the white skin part and then rub it on other sides). You can also scrape off the skin and chop it with a knife

Step 2: heat the butter to melt and set aside

Step 3: knock the eggs into the bowl, directly put in the soft sugar and beat evenly

Step 4: pour lemon peel into the egg paste and stir well

Step 5: pour in the melted butter and stir well

Step 6: sift in the low powder and baking powder, and mix well

Step 7: stir until the batter is silky

Step 8: cover with plastic film and put it in the refrigerator for 1 hour

Step 9: take it out and put it into the decoration bag

Step 10: squeeze into the Madeline mold, about eight minutes full, put into the oven preheated at 180 ℃, middle layer, heat up and down, about 10 minutes (adjust according to your oven), take out and demould directly.

Materials required:

Eggs: 2

Low gluten flour: 100

Lemon crumbs: half

Soft sugar: 64g

Butter: 81g

Baking powder: 2G

Note: Lemon rub to the white part will stop for another face to rub, because the white part will have a bitter taste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ning Xiang Ma De Lin Dan Gao