Fruity Lemon Madeleine Cake (less oil version)
Overview
Recently, I really like to use fruits to make various cakes, which have the fragrance of fruits and taste particularly good. It’s still a less oily version of Madeleine, and it doesn’t feel too sinful to eat. Love madeleines because they are so easy to make. You can also prepare the batter the night before and refrigerate it. When you want to eat it the next day, you can take it out at any time, bake it for ten minutes, and you will have a delicious cake. What a pleasant thing.
Tags
Ingredients
Steps
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After washing the lemon with salt, use a knife to remove the zest from half of the lemon.
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Add powdered sugar to the lemon zest, stir them and let them sit for a while so that the lemon aroma becomes stronger.
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Beat the eggs, add the milk, lemon zest and powdered sugar mixture and beat them well with a hand whisk.
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Sift in the low-gluten flour and baking powder, and mix them evenly with a hand mixer.
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Heat butter over water and melt.
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Add to the batter in two batches and mix evenly.
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Put the prepared batter into a piping bag, leave it at room temperature for an hour in winter before using it, refrigerate it in the refrigerator for an hour in summer, and take it out to warm before baking.
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Coat the mold with a thin layer of softened butter to make it easier to unmold. Pour the batter into the mold until it is about 80% full. Shake it two or three times after filling.
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Place in the preheated oven, 180°C, middle rack, and bake for 15 minutes.
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After taking it out of the oven, remove from the mold and let it cool.
