Lemon padeleine instead of lemon madeleines 😋
I made it using the pound cake process and poured it into madeleine molds to bake 😋
It's not lemon madeleines but lemon padeleine, in the shape of madeleines...
I wonder how it tastes??
But when I tried it, pound cake is usually larger and denser, creating a chewier and denser texture!
Lemon padeleine, baked in madeleine molds, perhaps due to being smaller, didn't have the distinctive taste of pound cake.
But it was softer and had more flavor than madeleines!!
Did you enjoy the new attempt? 😋
I'll make a video occasionally to test and compare like this!
Thank you for watching with joy today 💛😊
*Preheat at 356°F for 10 minutes, then bake at 338°F for 10 minutes.
*After making, let it cool and store in the freezer (defrost at room temperature)
Eggs 85g
Butter 90g
Cake flour 85g
Baking powder 3g
Lemon juice 10g
Sugar 85g
🎼
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