On the basis of Jun's teacher's raw flavor, reduce 10 g of sugar, double the lemon peel, and sprinkle sugar powder when eating, the layers are clearer.A small shell cake from the hand of the maid Madeleine, with a clearly visible shell pattern and a small belly with a round drum on the opposite side, so that the shell can stand up.In the evening, write a love letter to Madeleine, the lemon represents the youthful years we spent together for four years, the cocoa represents the fire-like sweetness of love, the tea represents the longevity of the tea after marriage.

WHAT YOU NEED

Ingredients

Low flour 50 grams
40 grams of fine sugar
50 grams of butter
50 grams of whole eggs
1 g of flour
2 drops of herbs
Lemon peel and half a lemon

How TO MADE Madeleine's love letter to the fresh lemon

Steps 1 to 4

1. The lemon peel is cut with a scraper, as long as the outer skin is yellow, not the white part, the white part contains lemon bitterness.

2. Lemon peel

3. Add 40 g of sugar and simmer for more than half an hour to release the lemon essential oil.

4. Due to the different size and weight of the eggs, one of less than 50 g is best to beat two equally and then take 50 g, the egg juice is not enough for the cake to dry.

Steps 5 to 8

5. Add sugar and lemon peel mixture, stir evenly, do not need to stir to bubble, mix evenly

6. Add a little vanilla oil, one or two drops is enough, mix evenly

7. Flour, bubble powder mixed with sieve, sifted into the egg solution, stirred evenly.

8. Don't draw circles in one direction, the flour will rise, the cake won't be soft.

Steps 9 to 12

9. Heat the butter over a small fire until it melts, be careful not to burn it, occasionally remove the pot from the fire, heat it with the remaining heat of the bottom of the pot and melt it

10. The melted butter must be heated before being poured into the dough.

11. The mixture is made uniform by slicing and stirring.

12. Cover the preservative film, put it in the refrigerator for one hour to solidify, I put it directly in the freezer to freeze for 15 minutes, take it out and put it at room temperature to restore the surface fluidity, it takes patience, it takes at least one hour

Steps 13 to 16

13. The small mouth of the bag is folded into the cup, and the large mouth is rolled downward and outward to the mouth of the cup, helping to support the mouth of the cup

14. The oven starts preheating at 190 degrees.

15. Pour the heated dough into a bag of flowers.

16. When squeezing, start spinning inward from the outer edge of the mold, dragging the flower bag with one hand, and pushing down with an even force with one hand holding the receiver (the inner wall of the mold is wiped with kitchen paper with the oil base of the heating butter pot, and the flour is sprinkled, pouring out the excess flour, which is the best way to prevent sticky and easy molding)

Steps 17 to 20

17. To the center, the mold is nine points full.

18. Don't worry too much about whether the surface is flat, as long as it's not crowded outside the groove and at the same time trying to distribute the portion as much as possible, it's the same when baking.

19. Preheat is over, put the mold in the middle layer of the oven, 190 degrees 13 minutes, the time is adjusted according to the oven itself, the last three minutes it is best to observe on the side of the oven, look at the color of the edge of the madeline, the color of the general edge and the bottom color want to be close or slightly light, so by observing the color of the edge to judge whether the furnace needs to be prolonged

20. Depending on the outside temperature, the temperature of the oven button and the internal temperature are different, I compare the temperature so it is necessary to equip a thermometer inside the oven, put it in when the preheating starts, always pay attention to the accuracy of the temperature and adjust it.

Steps 21 to 24

21. It should be 190 degrees.

22. As the moment drew to a close, Madeleine's little belly tightened.

23. When the time comes, immediately remove the mold from the oven, turn the shell down and dry.

24. At this time, the shell is crisp, the inside is soft, and the lemon smell is very fresh.

25. It can be kept crispy without drying overnight, and if you don't like it, it can be stored in cold containers.

26. The shell texture is clearly visible.

27. Madeleine's small belly is another important characteristic of the drum.

28. It's a good idea to use the heat to sprinkle sugar powder with a cup of rose tea or lemonade.