Madeleine - a name that sounds beautiful, but isn't the shape cute? A bite and a cup of black tea, what a warm and stomach-warming afternoon tea.I've done Madeleine before, and besides the fact that I'm surprised by her appearance, her mouth doesn't make me want to do it again, but I'm still looking for the other person, and this time I'm using a rabbit square from a few years ago, and I didn't expect to fall in love with Madeleine again.

WHAT YOU NEED

Ingredients

64 grams of butter
42 grams of egg juice
Low flour 66 grams
48 grams of fine sugar
14 grams of milk
2 grams of flour
Half an orange peel.

How TO MADE Madeleine's cake

Steps 1 to 4

1. Prepare the necessary ingredients, the butter is first heated into a liquid, in the square it is required to be filtered to the color of caramel, I tried it and the taste of melting is not much different, I do not waste the ingredients, or it is better to be heated into a liquid.

2. Whole egg juice and refined sugar are mixed in an egg beater to make sugar.

3. A little bit of sugar, the egg yolk is lighter.

4. Orange peel sliced into thin slices or ground into crumbs for backup (when I squeeze orange juice for my daughter, I pack the orange peel slices in the freezer, which is more convenient to use)

Steps 5 to 8

5. Orange pudding mixed with egg yolk

6. After mixing low-powder and bubble powder, sieve

7. Add the screened powder to the egg solution and stir evenly.

8. Add milk and stir evenly.

Steps 9 to 12

9. The melted, cooled liquid butter is poured into the paste three times, stirred evenly each time, and added again.

10. After mixing all the ingredients, wrap in a preservative film and refrigerate for 1 hour.

11. Madeleine brushes the mold with a thin layer of butter and puts it in the refrigerator so that it doesn't stick and the mold can be removed.

12. When the dough is removed from the refrigerator, it needs to be reheated until it is liquid.

Steps 13 to 16

13. Take a disposable bag of flowers, put it on a cup, and put the dough in the bag.

14. Squeeze the dough into the mold until it's nine minutes full, which is a large madeleine mold.

15. This is a miniature Madeleine mold, also pressed nine times full, too full to be baked and twisted.

16. Preheat the oven 200 degrees, bake small ones for about 8 minutes, big ones for 12-15 minutes

Steps 17 to 20

17. As the heat builds up, Madeleine's stomach rises and is baked until it's slightly golden around the edge, a sign of Madeleine's success.

18. Little Ma came out first.

19. Grandma's out of the oven.

20. After baking, cool off.

Steps 21 to 24

21. Madeleine actually came back the next day and it tasted better.

Handy cooking tips

　　1 t of butter is heated directly, you can try heating it to a brown taste, it doesn't make much difference to your personal feelings.2 The dough must be refrigerated for more than an hour, it is better to stay overnight.If you like the taste of cocoa, you can use 10 grams of cocoa powder to replace the low powder, you can make half cocoa paste, half raw paste, and at the same time squeeze it into the mold, make a two-color madeleine, as in my finished drawing