French dessert – madeleine
Madeleines (shell cakes) are small French-style desserts that were originally used for home cooking. The hero who promoted it to the world’s cake palace was the great French writer Proust. Proust’s taste memories of shell cakes led him to write a long literary masterpiece “Reminiscence of the Years”, so he also pushed shell cakes to the stage of history. According to rumors, shell cakes (madeleines) are also known as (Madeleine commercy). It is said to be in the city of Commercy in France, a small snack full of family flavor. In 1730, when the Polish king Reguschenski was in exile in the city of Mercy, one day, the personal chef he brought with him slipped away when he served dessert, and at this time a maid temporarily baked her specialty snacks and sent them out for emergencies, but he didn’t expect to be very pleased with Reguschenski, so he used the name of the maid Madeleines in the name of the snacks, and madeleines is the real name of the shell cake.
Madeline’s approach
Step 1
Beans and fruits are bought on Youshi. 28 cm square 12 continuous molds.
Step 2
There are no yellow lemons at home, only clear lemons. There is no special tool for peeling lemon shavings, try this one, start peeling, chopping little by little. Later, scrape the serrated parts little by little, and the ends are very broken and broken. I cut off a little more lemon and squeezed some lemon juice. Then add a little caster sugar.
Step 3
Stir the eggs well with caster sugar, no need to whip them. Then add lemon shavings and vanilla extract. Mix well.
Step 4
Heat the butter in advance through water until melted.
Step 5
After sifting the low-gluten flour and baking powder, add it to the egg batter. Stir well with a spatula.
Step 6
Melted butter, when warm, add to the batter, not too hot. Mix well.
Step 7
After mixing well, cover with plastic wrap and refrigerate for at least an hour.
Step 8
Cake batter is placed in a piping bag and squeezed into a mold. The mold can be smeared with butter or salad oil in advance. Once squeezed, place in a preheated oven. 150° middle layer on top and bottom heat for 20 minutes. (I forgot to take a photo, I will make up for it later)
Step 9
While grilling, you can see your belly bulge little by little. The bulging belly is fun.
Step 10
When cutting the piping mouth, it can be slightly wider, 0.8 cm wide, and the beginning of the cut is a little narrow, and the squeezed batter strips are thin and have air holes.
Step 11
Chubby, the belly is quite straight, it’s fun!
Step 12
Pack and give away
Madeleine’s cooking skills
If you like sweets, you can add some white sugar. Some recipes use 80 grams. There are skills in