Madeleine, a classic French dessert, has a charming shell shape, a towering belly and a soft and delicate taste that you can't put down after one bite. This orange-flavored madeleine uses vegetable oil instead of butter, and at same time adds a lot of orange peel, which has a richer flavor and fewer calories. Interested kitchen friends can try this. Fang Tzu refers to Sister Liberty's Madeleine cake. The shape is 12 continuous Xizhiba shapes.Ingredients 2 (in shell 62-63 grams) 100 grams of eggs 70 grams of low-milling flour (you can add 5 grams if you like sweetness) 60 grams of fine sugar Vegetable oil (corn) 3 grams of baking powder A little vanilla extract Salt 50 g orange peel practice
Bring eggs to room temperature, beat them with a hand mixer, add fine sugar and mix well, no need to beat eggs.
Add some vanilla extract and diced orange zest and mix well.
Add sifted flour, baking powder and salt and continue to mix well with mixer until mixture turns into a thick puree.
Add vegetable oil and mix well, then refrigerate for 1 hour.
Remove and warm to a certain degree of fluidity, then transfer to a pastry bag. (I used spoon directly)
Squeeze into a pre-oiled and powdered mold about 80% full.
Preheat oven to 180 degrees, middle layer, heat up and down for 10-13 minutes. (adjust according to your oven temperature)
Unmould while still hot and cool on a cooling rack.