Making lemon madeleines
Madeleine is made healthy by reducing sugar and butter. When making madeleines, the proportions of eggs, flour, sugar, and butter are often used in equal quantities. I reduced the sugar by half and the butter by today.
4 serving
Within 120 minutes
일일행소
Ingredients
  • lemon zest
    11g
  • Eggs
    4ea
  • Soft flour
    216g
  • Sugar
    108g
  • Butter
    144g
  • Baking powder
    4g
  • Salt
    4g
  • Vanilla essence
    little
  • lemon juice
    3TS
Cooking Steps
STEP 1/15
(Information on ingredients)
*Ratio of ingredients used today
Eggs: Flour: Sugar: Butter = 1:1 : :
*Eggs and butter are taken out of the refrigerator 1 to 2 hours ago and start with cold air removed.
STEP 2/15
Beat the eggs in a bowl.
STEP 3/15
Dissolve butter in medium heat or microwave and cool. If melted in the microwave, cut it every 10 or 15 seconds (you can fry it if you heat it for a long time at a time)
STEP 4/15
Add sugar, salt, vanilla essence, lemon juice, and lemon zest to the beaten egg and mix.
Note) How to make lemon zest:
@6964472
STEP 5/15
Sift flour and baking powder into the egg mixture and mix them without any crumbs or clumps.
STEP 6/15
Mix well with a whisk.
STEP 7/15
Add the pre-melted butter about 3 times and knead to mix well.
STEP 8/15
Add butter about three times.
STEP 9/15
Cover well-mixed dough with plastic wrap and rest in the refrigerator for more than an hour.
STEP 10/15
While the dough is resting, melt about 3g of butter and spread it on a madeleine mold (to prevent the finished madeleine from sticking to the mold)
STEP 11/15
Apply it thoroughly like this.
STEP 12/15
Put the dough in a piping bag and squeeze it into a mold until it is 80 to 90 percent full.
STEP 13/15
80~90% fanning.
STEP 14/15
Bake it in the oven.
I baked two plates with the finished dough,
It was baked for 13 minutes in a preheated oven at 180 degrees Celsius,
The second plate was baked at 185 degrees for about 10 minutes.
STEP 15/15
It's done.
This time, when I made it with a significant reduction in the ratio of sugar and butter, the sugar content was this great. It's half sugar, but it tastes sweet. The difference in softness caused by reducing butter is slightly behind the market. When freshly baked, it feels almost like a market, and after a day in the refrigerator, the softness slightly decreased.
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