Madeleines贝壳蛋糕漂亮又好吃，但一般的贝壳蛋糕模子里的贝壳都是长的，这个模子里的贝壳却是圆的，自从跟朋友借了这个圆贝壳模子，还是第一次做这样形状的贝壳蛋糕呢
材料：
Cake Flour（低筋面粉） 120g
Baking Powder（泡打粉） 1tsp
Butter （黄油）120g
Eggs（鸡蛋）3
Sugar（糖） 90g
Honey（蜂蜜） 25g
做法：
1. Sieve dry ingredients (flour and baking powder)。 Then Melt the butter (keep it warm until use)。Grease the madeleines molds and put it in the fridge。
2. Whisk the eggs and sugar until the sugar dissolves。
3. Add in honey, then mix。
4. Add in the dry ingredients that you've prepared in step one into the honey mixture (step 3). And mix it with a electric mixer. (If you don't have one, then just mix it with a hand mix until everything comes together)。
5. Add in melted butter into step 4。
6. Put the mixture into the fridge for approximately an hour, then pull it out from the fridge and let it comes back to room temp. (about 15 mins) Pipe the mixture into madeleine molds (about 90% filled) and bake it in a 380 F about 15 minutes.(please adjust the temperature and time to your own oven because every oven bakes differently) 。
”口水鸡“是一道凉菜，佐料丰富，集麻辣鲜香嫩爽于一身。有“名驰巴蜀三千里，味压江南十二州”的美称。
几个简单易做的凉拌菜，我们家的饭桌上最受欢迎的不是大鱼大肉，山珍海味，比起那些，最先被”消灭“掉的总是凉拌菜。凉拌菜的取材比较广泛，具体怎么拌，各家都有各家的做法。
凉拌菠菜粉丝
凉拌白菜心
木耳拌黄瓜
榨菜花生碎拌豆腐
金针菇拌菠菜
鸡蛋好吃壳难剥，尤其是要做卤蛋的时候，十几或几十个鸡蛋一齐煮熟剥壳，缺少耐心的话，鸡蛋很容易被剥得坑坑洼洼，让人食欲顿消，这里就说个我从书上看来的煮鸡蛋的”小窍门“，别说，真挺管用。
煮鸡蛋前先用冷水把鸡蛋泡一泡，半个小时差不多了，之后把锅里的水煮开，轻轻放入冷水泡过的鸡蛋，根据自己想要的程度，煮5～10分钟，这样煮出的鸡蛋非常容易剥皮。
材料：
Cake Flour（低筋面粉） 120g
Baking Powder（泡打粉） 1tsp
Butter （黄油）120g
Eggs（鸡蛋）3
Sugar（糖） 90g
Honey（蜂蜜） 25g
做法：
1. Sieve dry ingredients (flour and baking powder)。 Then Melt the butter (keep it warm until use)。Grease the madeleines molds and put it in the fridge。
2. Whisk the eggs and sugar until the sugar dissolves。
3. Add in honey, then mix。
4. Add in the dry ingredients that you've prepared in step one into the honey mixture (step 3). And mix it with a electric mixer. (If you don't have one, then just mix it with a hand mix until everything comes together)。
5. Add in melted butter into step 4。
6. Put the mixture into the fridge for approximately an hour, then pull it out from the fridge and let it comes back to room temp. (about 15 mins) Pipe the mixture into madeleine molds (about 90% filled) and bake it in a 380 F about 15 minutes.(please adjust the temperature and time to your own oven because every oven bakes differently) 。
”口水鸡“是一道凉菜，佐料丰富，集麻辣鲜香嫩爽于一身。有“名驰巴蜀三千里，味压江南十二州”的美称。
几个简单易做的凉拌菜，我们家的饭桌上最受欢迎的不是大鱼大肉，山珍海味，比起那些，最先被”消灭“掉的总是凉拌菜。凉拌菜的取材比较广泛，具体怎么拌，各家都有各家的做法。
凉拌菠菜粉丝
凉拌白菜心
木耳拌黄瓜
榨菜花生碎拌豆腐
金针菇拌菠菜
鸡蛋好吃壳难剥，尤其是要做卤蛋的时候，十几或几十个鸡蛋一齐煮熟剥壳，缺少耐心的话，鸡蛋很容易被剥得坑坑洼洼，让人食欲顿消，这里就说个我从书上看来的煮鸡蛋的”小窍门“，别说，真挺管用。
煮鸡蛋前先用冷水把鸡蛋泡一泡，半个小时差不多了，之后把锅里的水煮开，轻轻放入冷水泡过的鸡蛋，根据自己想要的程度，煮5～10分钟，这样煮出的鸡蛋非常容易剥皮。
最后编辑: 2013-03-02
