I baked madeleine at home for the first time. I bought a scale and a mold, but I filled only 80% of the dough with a 12-piece basic mold, so there was some dough left, so I filled the mold more, and the shape wasn't pretty. I guess it's because I didn't mix the air holes well, right? I think I need to change the whisk to a bigger one. After baking once, I'm going to measure the dough again, put it in a piping bag, refrigerate it, ferment it, and pour it into a mold again tomorrow morning. I want to see the difference between fermentation and non-fermentation. Except for vanilla extract, I prepared the same ingredients and baked them with the same measurement, and it was made soft and fluffy with a strong lemon scent. Thank you for the delicious recipe.
2024-03-09 01:50