1, cut half a lemon peel into pieces, mix in fine sugar and let stand 1 hour, and then use it. Try to cut off the white part of the lemon peel with a knife, and only choose the yellow part near the outer layer, otherwise the taste will be bitter and astringent.

2. Mix and sieve the low-gluten flour and baking powder.

3. Beat the eggs into a bowl and pour in the mixture of fine sugar and lemon peel.

4. Stir evenly with a manual stirrer. Fully and evenly mixed. Don't beat eggs.

5. Add a little vanilla extract.

6. Pour in the sieved low-gluten flour, and continue to stir evenly with an egg beater.

7. Stir until the mixture is completely mixed and the mixture becomes sticky and turbid.

8. After the butter is melted by heating, pour it into the mixture (preferably when the butter is warm).

9. Stir evenly with the egg beater again until the mixture becomes smooth and turbid, put it in the refrigerator 1 hour, and take out the batter from the refrigerator. At this time, the batter has solidified. Leave it at room temperature for a period of time. When the batter returns to a flowable state, put it in a paper bag and squeeze it into a Madeleine mold. About 90% full. If you don't use paper bags, you can also use a spoon to dig the batter into the mold.

10. Put the mold into a preheated oven, heat it up and down 190 degrees, and bake it 13- 15 minutes. It was baked for 9 minutes in the picture. At this time, Madeleine had a high bump on her back.