【Lemon Madeleine】
Overview
Those who love watching Korean movies and are real foodies must remember which Korean movie this cute snack appeared in, right? ! Yes, it's "Kim Sam Soon", hehe... I have always been a little bit indifferent to this snack. How should I put it, it may be just average and failed to arouse my interest. In addition, the baby at home doesn't like eating cakes very much, so I haven't tried to make it. Why do I call a small cake a chubby cake? You can tell at a glance that after baking, the Madeleines have bulging belly, and they are also chubby with a smile, haha... This time, I added a small amount of lemon zest and vanilla essence to the Madeleine, but I made two servings in total, one with lemon zest and one without. Personally, I feel that the one with lemon is more delicious. After taking a bite, the delicate cake has a fresh lemon fragrance that lingers in my mouth for a long time... I know, I am completely in love with this fat belly who loves to laugh..., you know!
Tags
Ingredients
Steps
-
Prepare the required ingredients
-
Rub the surface of the lemon with a little salt for a while, rinse it with clean water, dry it with kitchen paper, and rub it into fine pieces with a grater (wipe to the white skin part and then rub it on the other side)
-
Heat butter over water until melted, set aside
-
Crack the eggs into a bowl, add fine sugar directly and beat evenly (no need to beat)
-
Add a drop of vanilla extract to the lemon zest (you can omit it if you don’t have vanilla extract) and pour it into the egg batter together, stir evenly
-
Pour in the melted butter and stir evenly
-
Sift in the flour and baking powder, mix well
-
Stir until the egg paste is silky smooth, cover with plastic wrap, and refrigerate for 1 hour
-
Take it out and put it into a piping bag
-
Pour into the mold until it is nine-tenths full, then place in the oven, middle rack, 190 degrees, 13-15 minutes
-
Bake until the belly bulges and the edges are colored, remove from the mold and serve
