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香橙瑪德琳

香橙瑪德琳的做法
8.0 综合评分 1847 人做过这道菜收藏

關聯商品

海尔BCD-800WBCOU1对开门冰箱价格: 26999 元海尔BCD-800WBCOU1对开门冰箱

海尔BCD-800WBCOU1对开门冰箱

抹香鲸上次是植物油版的橙香瑪德琳，
看完海尔冰箱《星厨驾到》，这次来个黃油版的香橙瑪德琳！
配方中加入了新鮮橙汁和橙皮，使這款貝殼蛋糕味道更加濃郁，口感也更加軟綿。。。
感興趣的廚友們一定要試一下！

用料

低筋粉	60克
泡打粉	2克
雞蛋	1個
橙皮	1/4個（可根據喜好適當增加）
橙汁	10克
細砂糖	45克
黃油	50克

香橙瑪德琳的做法

這一次體驗到了儲存《星廚駕到》食材的海爾對開門800冰箱，將橙子從果蔬室中取出，抽屜是密封濕度可調整的，內部濕度可以控制在85%，非常適合儲存水果蔬菜。
准備好所需配料。
用刨刀刨1/4橙皮屑，擠出10克橙汁備用。
雞蛋加入細砂糖彻底拌匀。
篩入低筋粉和泡打粉的混合物，拌勻。
加入橙皮屑和橙汁，拌勻。
倒入融化温热的黃油拌匀，盖保鲜膜入冰箱冷藏1小时左右。冷藏的同时，模具做涂油撒粉处理。
取出蛋糕糊，回溫至有一定的流動性後，盛入裝有1CM圓口裱花嘴的裱花袋中（或直接用勺子），擠入模具約8分滿。
烤箱預熱180度，中層，13—15分鍾。出爐後趁熱脫模，放冷卻架冷卻。

小貼士

1、要用室溫蛋，盡量挑選個頭大點的。
2、蛋加糖要充分攪拌均勻，不用打發。
3、刨橙皮屑的時候注意避開橙皮的白色部分。
4、模具需做防粘處理，烤後更容易脫模。
5、建議用金屬模具，上色效果好。
6、此配方可以做8個貝殼蛋糕。

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