The other day I took a few pictures of lemons online, the price was very good, and as soon as I received the goods, I started thinking about what I wanted to do with them, and the first thing that came to my mind was the lovely image of Madeleine.The house wasn't suitable for Madeleine's modeling, so she hurriedly sent one from the store, and after washing the laundry, she started working on it.The lemon is fresh, and the fresh scent is strong, and the scent stays intact throughout the process, until the last moment of cooking, and the sweet taste quickly fills the mouth, and it feels good...Ingredients: 50 g of low-fat flour, 50 g of refined sugar, 1 egg, 50 g of butter, 1/4 lemon peel, 1.5 g of powdered powder (1/4 teaspoon + 1/8 teaspoon), a few drops of vanilla extract, a pinch of salt

WHAT YOU NEED

Ingredients

50 grams of low-fat flour
50 grams of fine sugar
One egg.
50 grams of butter
1/4 of a lemon peel
1.5 grams of powder
A few drops of herbs
A handful of salt

How TO MADE The mini Madeleine cake

Steps 1 to 4

1. Take a lemon, clean it, peel it off, cut it into pieces, and use it.

2. Put the eggs in a bowl and add sugar.

3. Stir evenly, be careful to stir evenly, you don't have to start.

4. Add the lemon peel

Steps 5 to 8

5. Drip into the herb

6. After stirring evenly, sieve into low-fat flour and baking powder, add a small amount of salt

7. Continue to stir evenly

8. Butter melted into a liquid

Steps 9 to 12

9. In the mixed dough before pouring

10. Cover and refrigerate for one hour.

11. Remove the dough, reheat it to a liquid at room temperature, and put it in a bag.

12. Apply a thin layer of butter to the surface of the silicone mold shell

Steps 13 to 16

13. Then squeeze into about eight minutes of dough.

14. Put in the middle layer of the preheated oven 190 degrees, about 12 minutes

15. Out of the oven

16. Remove the mold immediately and store in the bag after drying.

Handy cooking tips

　　1.When cleaning the lemon, use a little salt to rub the wet surface, and then clean it cleanly before using it; 2.When refrigerating the dough, be careful to cover it first, otherwise it is easy to form a dry skin;