Original Madeleine(yuan wei ma de lin )

Original Madeleine

Introduction:

"I remember when I first learned to bake, I tried to make Madeleine cakes. The reason is that after looking at the operation process, I think it's very simple. I don't have to fight to beat the eggs. All the ingredients are OK. The production process has no impression, but the result is still fresh in my memory - Super failure! Dry, hard, not delicious, the result is, for a long time this cake basically gave up. We often listen to Madeleine's delicious food on the Internet, but Madeleine likes it very much. Then he also wanted to try the original Madeleine, but worried about the taste of lemon dander, his son would not accept it and did not move. Seeing Kate's original Madeline, I have the desire to have a try again... Madeleine surprised me again! Now I think back to the failure at the beginning, it may be that the flour was stirred too much and the gluten came out, which made the cake dry and hard. Therefore, failure is not terrible at all. As long as you have the courage to try, you will always get the joy of success. "

Production steps:

Step 1: clean the lemon, rub it with a little salt, remove the wax on the surface, and use tools to scrape the lemon peel.

Step 2: measure the cup of flour and the teaspoon of baking powder.

Step 3: mold anti sticking treatment: apply a thin layer of butter with a brush, sprinkle a layer of high flour with a small flour sieve, shake off the excess high flour, and put it in the refrigerator for standby.

Step 4: mix lemon dander and sugar, place for 1 hour, and then use after the fragrance wafts out.

Step 5: beat the eggs into the bowl and pour in the mixture of sugar and lemon peel.

Step 6: stir the eggs evenly with a hand beater. Don't beat the eggs.

Step 7: add a few drops of vanilla essence and mix well.

Step 8: sift in the low gluten flour and baking powder, and stir evenly with the manual beater until the mixture is thick and muddy.

Step 9: melt the butter over high heat and microwave for 1 minute, let it cool, and add to step 8.

Step 10: stir again with the egg beater until the mixture is smooth and muddy. Refrigerate for 1 hour.

Step 11: take out the solidified batter from the refrigerator, place it at room temperature for a moment, let the batter return to the flowing state, put the batter into the flower mounting bag, and squeeze it into Madeleine mold, about 9 minutes full. (you can also dig the batter directly into the mold with a spoon)

Step 12: put the mold into the preheated oven, heat up and down 190 degrees, middle layer, 13-15 minutes; bake Madeleine with lemon fragrance, demould while it is hot, and put it on the cooling rack to cool.

Materials required:

Butter: 50g

High gluten flour: right amount

Eggs: 2

Baking powder: 1 / 4 tsp

Low gluten flour: 1 / 2 cup

Lemon peel: 1 tsp

Vanilla: a few drops

Sugar: 1 / 4 cup

Salt: 1 / 8 teaspoon

Note: the unique flavor of lemon dander will enhance Madeleine's taste, and lemon juice can't replace it.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yuan Wei Ma De Lin