MADELEINES（贝壳蛋糕）

经典法式甜点，贝壳形状的小蛋糕，味道较海绵蛋糕浓郁，属于重油蛋糕。
烤盘包装上的菜谱。减了很多糖。
本方为12个玛德琳+12个迷你纸杯蛋糕的量

用料  

MADELEINES（贝壳蛋糕）的做法  

1. 产品包装上扒下来的菜谱。

2. 成品合影

3. 材料集合

4. 全蛋液混合糖，打蛋器中高速击打5分钟。加入香草精，混合均匀。
   Beat the eggs and sugar at medium-high speed for 5 minutes.
   Add the vanilla extract and beat to combine.

5. 筛入所有粉类，搅拌成糊。
   Sift a small amount of flour over the egg mixture and fold the flour mixture into the the rest of the flour over the egg mixture and fold gently.

6. 融化的黄油慢慢加入面糊中拌匀。我的操作和原方是反的，原方要把面糊慢慢加入黄油中。
   Gradually fold the egg mix into the melted butter.

7. 冰箱冷藏30分钟+，面糊稍稍变硬一点。
   Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.(longer will help them rise)

8. 油润下烤盘，撒点玉米粉。方便脱模。
   Drop large tablespoonfuls of batter into the centre of each well greased madeleine pan, dusted with helps them slip out when cooked.

9. 烤前。

10. 195°，烤箱中下层，12分钟。有点可爱
    Bake at 195 degrees for around 10 minutes until golden brown.
    You can dust with icing sugar to finish.