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原料
低筋面粉: 90g, 融化黄油: 70g, 鸡蛋: 2个(室温), 蜂蜜: 30g, 泡打粉: 4g, 黑糖(红糖): 70g, 柠檬皮屑: 1个, 低粉: 150g, 融化黄油: 150g, 鸡蛋: 3个(常温), 泡打粉: 4g, 白细糖: 150g
步骤
1搅拌盆打入鸡蛋、蜂蜜,搅匀
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2在另一搅拌盆倒入低粉、黑糖(红糖)、泡打粉,搅拌均匀
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3将鸡蛋和蜂蜜的混合溶液轻轻倒入混合好的粉类中间
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4用筷子或者刮刀从中心向外部画圈,搅拌均匀
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5倒入融好的黄油
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6继续搅拌至成为光滑细腻的面糊,用保鲜膜包住盆口,室温放置1个小时(夏天要放置在冷藏室,取出后放置片刻待面糊恢复流动状态)
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7面糊放置的间隔,在硅胶模内涂上一层融化的黄油,并放置于冷藏室备用
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8将放置过的面糊用小勺小心填入硅胶模内,7分满即可
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9预热烤箱180度,烤13~15分钟
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10看到玛德琳的背部鼓起小包后再烤几分钟就基本成功了
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11取出晾凉后脱模
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12柠檬皮屑去掉白色的,用小刀切细,与白细糖搅拌保鲜膜包好放置1个小时
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13搅拌盆加入鸡蛋,倒入放置过的白糖与柠檬皮
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14搅拌均匀
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15筛入混合过的低粉与泡打粉
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16刮刀从中心向外部画圈,搅拌均匀
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17倒入融化的黄油
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18这是开始时,黄油与面糊是分离的状态
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19搅拌好后,如图成为光滑细腻的面糊。保鲜包好盆口,室温放置1小时(夏天要放置在冷藏室,取出后放置片刻待面糊恢复流动状态)
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20放置面糊的时间,将模具内面涂上一层均匀的融化黄油,并撒上高粉,让面粉均匀地附着在模具的内表面,磕掉多余的面粉,放置在冷藏室备用
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21将放置过的面糊用小勺小心填入模具内,7分满即可
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22烤箱预热190度,13~15分钟,看到玛德琳的背部鼓起小包后再烤几分钟就基本成功了
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23烤好后,室温放置变凉即可脱模,密封保存
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