This time, I added lemon juice.
The lemon scent and flavor will be upgraded to make a madeleine, right?
But! If you don't have lemon syrup, you can replace it with starch syrup or oligosaccharide honey

First, before I explain how to make lemon coconut madeleine! first thing to do
Sift all the powder.
Don't forget that it's much better to have a stomachache, especially when making snacks or cakes

Mix the eggs and sugar.

I made madeleines in three parts.

And it's.
You can use butter instead of oil
You have to double-melt the butter and turn it into liquid.
In the case of oil, make it warm by 30 to 35 degrees.
You just have to double boil it.

For the oil, I put it in about three times.
Maybe it's because I'm making coconut madeleines, but the coconut scent stimulates the tip of my nose!

You can mince the lemon peel and put it in.
If you don't have a lemon peel, chop the cleanly washed lemon peel and add only the yellow part.
You make lemon zest. ^-^

Now, put in the lemon peel and mix it

I'm going to wrap my cheeks and take a break.
Allow to rest at room temperature for 30 minutes.

In the meantime, put oil or butter on the madeleine mold
Preheat the oven to 170-180 degrees Celsius

I'm going to squeeze the dough that's finished in a piping bag
You might think that it would be useless without making madeleines because you don't have a piping bag.
If you don't have it, you can scoop it with a spoon.
Or put it in a sanitary pack and zipper bag and cut the corners a bit
I can do it, right?

Next, squeeze 70 to 80& of the mold.
It swells anyway, so you don't have to squeeze all the dough.
Then bake in a preheated oven at 170-180 degrees Celsius for about 20 minutes.

It's going to swell up like this.
I actually put in a lot more coconut powder than what I wrote above
It was thick.
So it's very..It's supposed to pop out..That's not enough

Madeleine who came out after 20 minutes of oven shower
But the golden brown came out pretty well, right??