(ke ai de bei ke dan gao ma de lin )

Lovely shell cake -- Madeleine

Introduction:

"The first time I saw this cake was in my TV play Jin Sanshun. I was attracted by its shape and wanted to make it all the time. A few years later, I bought this mold, and finally started my first Madeline. The color is a little too dark, but the taste is great! Baking time 20min, temperature 170 ℃

Production steps:

Step 1: add powdered sugar to the egg and stir until it dissolves

Step 2: add lemon peel, sifted low gluten flour and baking powder, and stir until smooth after adding each material

Step 3: add the melted butter and stir well

Step 4: put the stirred liquid in the refrigerator for 1 hour until the batter is thick

Step 5: apply a layer of butter in the mold in advance, then sprinkle the flour evenly, shake off the uniform flour, pour the paste into the flower mounting bag, and squeeze it into the mold for 8 minutes

Step 6: put it into a preheated 170 degree oven and bake for about 20 minutes

Materials required:

Eggs: 2

Powdered sugar: 120g

Baking powder: 1 teaspoon

Low gluten flour: 100g

Melted butter: 100g

Lemon peel: 1

Note: 1, lemon peel is not easy to break, I added about 30 grams of flour and lemon peel into the cooking machine to break. 2, when adding flour, it's best to add in several times, stir well, and then add the next part of flour, so it's not easy to caking, it will save some effort. 3, lemon peel should try to scrape the white part clean, otherwise it will have a little bitter taste

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Ke Ai De Bei Ke Dan Gao Ma De Lin