Lemon madeleine cake with a very French flavor
Lemon shell madeleine cake, the aroma of lemon is combined with the aroma of butter and the taste of sea salt, which increases the aroma and solves the greasy feeling and the fishy smell of eggs. It can be said that it is a very perfect small cake, very suitable as an afternoon tea snack for entertaining guests!
Recipe for lemon madeleine cake
Step 1
Prepare raw materials;
Step 2
weigh all the powder raw materials together;
Step 3
Eggs, milk, and honey (wet materials) are weighed together;
Step 4
Melt the butter into a liquid state, let it cool and set aside;
Step 5
Stir the milk and egg mixture evenly and pour into the powder;
Step 6
Stir well until there are no particles;
Step 7
Add melted butter;
Step 8
Stir well and refrigerate in the refrigerator for 1h;
Step 9
During refrigeration, if your mold is a little sticky, treat the mold, first brush a layer of butter along the texture of the mold, and then sprinkle a layer of flour on the entire surface;
Step 10
Pour the batter after refrigeration for 1 hour into the mold, put it in the refrigerator again for 1 hour, and then preheat the oven to 165°C/160°C for about 10 minutes;
Step 11
Put it in the preheated oven and bake at 165°C for about 14 minutes;
Step 12
The shape of the small shell is super beautiful!
Step 13
Here’s one!
Cooking tips for lemon madeleines
1. Adjust the baking temperature and time appropriately in combination with your own oven; 2. The butter inside the cake cannot be replaced with salad oil; 3. Be sure to put it in the refrigerator to let the butter solidify slowly;