Madeleine Ingredients: Low gluten flour 150g, Large eggs 3, Baking powder 3g, Sugar 120g, Butter 130g, Lemon juice (optional) a few drops.
Madeleine Cooking Steps:
Step 1: Group photo of ingredients.
Step 2: Melt the butter in the microwave or over simmering water.
Step 3: Select 3 large eggs.
Step 4: Add granulated sugar and stir until the sugar melts, no need to beat.
Step 5: Add a few drops of lemon juice and mix well.
Step 6: Sift in baking powder and low gluten flour, stir in a zigzag motion until smooth without lumps.
Step 7: Stir until the batter is lump-free.
Step 8: Add the melted butter in 3 portions, mixing with a cutting motion before adding the next portion.
Step 9: Well-mixed batter.
Step 10: Transfer the batter into a piping bag.
Step 11: Refrigerate for 1 hour.
Step 12: After refrigeration, pipe the batter into the mold (I used a non-stick mold; if using a mold that isn’t non-stick, grease it with butter or dust with flour to prevent sticking).
Step 13: Preheat the oven to 160°C and bake for 25 minutes with both top and bottom heat.
Step 14: The madeleines are ready, with a swollen belly and golden color.
Step 15: Turn them over, aren’t they stunning? I baked at 170°C, which was a bit too high, so the color was darker; next time, I’ll adjust to 160°C.
Step 16: Before I could finish taking photos, my son snatched one.
Step 17: The finished product!
Step 18: The finished product!
Madeleine Cooking Tips: Adjust the temperature according to your own oven. I followed jmy’s recipe, which used 175°C, but I baked at 170°C and the color was too dark, so I plan to lower it by 10°C next time.
There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘Desserts’ to directly view my recipes!
