原味玛德琳蛋糕

玛德琳蛋糕是一种传统的贝壳形状的小蛋糕，不但外观好看，味道绝对也是棒棒哒👍....

制作材料

无盐黄油           180克

鸡蛋            4个（Grade A Large）

低筋面粉            192克

泡打粉         4克

蜂蜜            30克

细砂糖               140克

先把黄油隔热水融化

全部融化成液体后即可拿离热水

全鸡蛋液中加入细砂糖和蜂蜜（图片只做参考，图片做的是配方两倍的份量）

混合搅拌均匀

筛入低筋面粉

搅拌均匀至无颗粒状即可

再加入融化后的黄油液体（加入黄油的温度不宜太高，不能烫手）

搅拌均匀即可，然后盖上保鲜膜放入冰箱冷藏静置一个小时

用无盐黄油把模具全都涂抹上一遍，再撒上一层低筋面粉，然后把多余的面粉排掉后带上手套用手指稍微轻轻地把模具上粘着的黄油和低粉稍微涂抹均匀，这个步骤做得好不好直接影响脱膜的效果，所以一点都不能偷懒哦！！

冷藏后的面糊会变得比较浓稠，直接倒可能没那么好操作，可以倒入裱花袋里挤出来，又或者拿出来让面糊稍微回温一下再倒也是可以的……

烤箱预热至170摄氏度（330华氏度）

放入预热好的烤箱中下层，烘烤25分钟（原食谱是17分钟，但这要看各家的烤箱脾气啦！！我家的烤箱烘烤17分钟出来是不熟的，25分钟就刚好啦……）

烤好拿出来稍微凉一下下就可以脱模啦

预先抹好黄油和撒好面粉和模具，是一点也不粘模，烤好后把模具反过来，它就会自动脱落，一点也不费力气的哦……

喜欢的朋友也来试试看吧！！

大家如果喜欢我的分享来点个赞并+关注吧……谢谢🙏

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