Lemon Madeleine
Overview
Madeleines are a classic French dessert. The legend about Madeleine is definitely familiar to anyone who loves desserts. In 1730, the gourmet Polish King Leguczynski was in exile in the commerce. One day, his personal chef disappeared when dessert was about to be served. In desperation, a maid temporarily baked her best snack and served it. The result was very popular with Leguchensky, so she named this snack (Madeleine) after the maid. Madeleine cake, shaped like a shell, is also called shell cake. This French dessert mixed with butter and lemon flavor is somewhat similar to the making method of pound cake, but its taste is unique, with rich frankincense and delicate texture. It is perfect for afternoon tea with a cup of black tea. The reference is Junzhi's recipe. The recipe is for 12 pieces.
Tags
Ingredients
Steps
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Grind the peel of half a lemon into crumbs, mix with fine sugar and let it sit for 1 hour before use. At this time, the lemon flavor will come out. Lemon peel can also be cut with a knife. Use a knife to peel off the white part as much as possible, and only choose the outer yellow part to avoid bitterness and astringency.
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Mix the flour and baking soda and sift together and set aside.
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Crack the eggs into a bowl, and pour in the fine sugar and lemon zest mixture. Use a manual egg beater or a spatula to mix well. Do not beat the eggs, and then pour in the sifted low-gluten flour.
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Use a hand whisk or spatula to mix well until completely mixed. At this point the mixture is thick.
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Heat the butter until it melts, then pour it into the mixture while it's still a little warm.
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Mix again with a whisk or spatula.
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Stir the mixture until it becomes a smooth paste, then place it in the refrigerator for an hour before taking it out. By this time the batter has solidified. Leave it at room temperature for a while. When the batter returns to a fluid state, put the batter into a piping bag and squeeze it into the madeleine mold, which is about 90% full.
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Place the mold into the preheated oven, heat up and down to 190 degrees, and bake for 13-15 minutes. In the picture, it is 8 minutes into the baking. At this time, the back of the madeleine has puffed up and the edges are a little burnt. . Madeleine's shell molds are thin around the edges and thick in the middle. When baked, the edges are easily matured and shaped, while the middle will continue to expand, giving rise to a high belly.
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Unmold the baked madeleines while they are hot and place them on a cooling rack to cool.
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Crispy on the outside and tender on the inside, with a hint of lemon flavor, it's so delicious that it has no friends. Store it in a sealed container after cooling, and eat it the next day after the oil has returned. The taste will be even better.
