Orange Madeleine

Overview

The super cute shell shape, towering belly, soft and delicate taste and unparalleled orange flavor make anyone who tastes it deeply immersed in its delicious taste and unable to extricate themselves. Use vegetable oil instead of butter, which greatly reduces the heat. Rub the orange peel very finely to better integrate it into the cake. The molds of Sanneng are really small. You can destroy them one by one. It’s so enjoyable!

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• baking powder
• cake flour
• egg
• orange peel
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials. Soak the oranges in salt water for half an hour in advance, wash the surface, and use a paring knife to scrape off the surface orange peel and set aside.

   

2. 2 Add the orange peel to the white sugar and stir evenly so that the white sugar can fully absorb the aroma of the orange peel.

   

3. 3 Break in two eggs.

   

4. 4 Beat the eggs with a whisk until the sugar is completely melted.

   

5. 5 Sift the flour and baking powder into the beaten egg batter.

   

6. 6 Pour in 60 ml of vegetable oil in portions and stir until the vegetable oil and batter are completely combined.

   

7. 7 Put the mixed madeleine paste into a piping bag and pipe it into the mould. Mine is a non-stick mold, so you don’t need to do any preparation work in advance, just squeeze it in directly. Generally, the mold needs to be well anti-sticked. First, brush it with butter and then sift a layer of flour. Finally, pour out the excess flour. Only after the anti-sticking work is completed can you start to squeeze out the batter.

   

8. 8 Preheat the oven to 180 degrees for five minutes, place in the middle rack and bake for 12-15 minutes, until the surrounding area is slightly browned.

   

9. 9 Out of the oven. When you take a bite, the fragrance lingers on your lips and teeth. The scent of orange mixed with the scent of cake is so wonderful.