It was Marcel Proust, a great French writer, who recorded the good taste memories of Madeleine cake in his masterpiece "Memories of Time Past" and spoke highly of it. Madeleine cake is very similar to ordinary sponge cake. Traditional French recipes usually add almond powder or lemon peel to enhance the taste of cakes. This recipe can make about 12 Madeleine cakes.
Steps to make Madeleine cake
1. Mix the low-gluten flour, baking powder and salt, and sieve at least once for later use. Melt 80 grams of butter in a small bowl with hot water, or put it in a microwave oven and heat it at low temperature until it melts (pay attention to the time, don't overheat and burn the butter). Put it aside for use. 2. Stir 2 eggs, lemon crumbs and 50g fine sugar into a large container. 3. Beat the egg mixture with electric egg beater high speed until it is light yellow, smooth and fluffy. ?
4. Lift the eggbeater. The state in which the egg liquid will not fall off quickly. Turn the whisk to low speed and beat for about 1 min. 5. Add the sieved flour to the egg paste. 6. Stir gently and evenly. 7. Pour 70g of melted butter and continue stirring. The strength must not be large, and it should be stirred slowly. 8. The intensity must not be large, and it should be stirred slowly.
9. Seal the cake paste with plastic wrap and put it in the refrigerator for at least 3 hours (overnight is best). 10. Preheat the oven to 180℃. Put 10g butter in the microwave oven and heat it at low temperature until it melts. Spread evenly on Madeleine baking tray. Refrigerate in the refrigerator to solidify the butter. 1 1. Before baking, take the Madeleine mold out of the refrigerator and sprinkle it with a layer of powder. ?