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原料
低粉: 100克, 泡打粉: 3克, 鸡蛋: 1枚, 糖: 70克, 蜂蜜柚子茶: 30克, 植物油: 90克, 纯牛奶: 40克
步骤
1模具抹黄油,冰箱冷藏;
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2低粉与泡打粉各自称重,过筛混合备用;
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3蛋黄与蛋清分离,各自分装容器内;
4蛋清内加入砂糖、柚子茶,利用手动打蛋器,打至粗泡,备用;
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5粗泡状态的蛋清混合物;
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6蛋黄容器内加入植物油,搅拌至无水油分离状,即可倒入纯牛奶;
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7如图所示:蛋黄混合物;
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8蛋清混合物内倒入备用混合粉末;
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9切拌均匀;
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10蛋黄混合物倒入面糊中,继续切拌均匀,灌入裱花袋中;
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11扎紧,置入冰箱冷藏一小时,冬季可不用冰箱,室温静置即可;
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12挤在模具里,九分满,同时预热烤箱150度;
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13125--130度,中层,上下火,30分钟;
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14出箱振膜,可自然脱落;
小技巧
1、鸡蛋我的一个约重67克,去壳后黄约16.4克,清约43克; 2、柚子茶无需用水化开; 3、关于上色不均,我会再慢慢摸索,烤箱三十升,以后采取低火慢焗法,烤温会不定时更新,原则是,玛德琳中心部位如同火山一样凸起,并稳定即可,欢迎厨友们分享自己的烘烤心得,谢谢!