buttering a pan
First, spread butter on the pan. Don't apply it to the point where you can see the butter. Spread thinly evenly.
Usually, you put butter on it, sprinkle strong flour on it, coat it, and squeeze the dough. I didn't sprinkle strong flour, I just put butter on it and baked it.

melting butter
I use butter by melting it in a medium bath. Melt the butter over medium heat and cool the butter off the skillet. The butter shouldn't be too hot.

the condition of being constitutional
Sift together the flour and baking powder.

Mixing sugar and salt
Combine sugar and salt in sieving flour and baking powder and mix evenly.

Mix eggs and lemon rinds
Add eggs and lemon rinds and mix well until no raw flour is visible.
When measuring eggs, it's better to mix the eggs well and take them out. One egg is usually 60-65g, so you can refer to it and decide the number of eggs.
It would be better if you grind the cleanly washed lemon peel, but if you don't have it, please omit the lemon zest if you don't have it or the lemon juice if you don't have it.

a mixture of butter
Add melted butter to batter and mix well.
It might be a little embarrassing at first. If you mix it a little, the dough and butter will mix well.

Putting the dough in a piping bag
Turn the piping bag upside down and put the dough in. It's not that easy at first. If you turn the piping bag upside down and put the dough in a container that makes the piping bag flip, you can put the dough a little easier.
It was a relief that there was a disposable plastic piping bag. I looked for an old piping bag and found it stuck together. So I ended up throwing it away. I need to buy a new piping bag.

kneading
Squeeze about 90% of the dough into a pan. If you fill it up too much, it can overflow. It's better to squeeze the same amount. That's how you get a madeleine of a certain size.

Baking
Bake for 20 minutes in an oven preheated to 180 degrees. The degree of baking may vary depending on the oven, so it's good to take a good look while baking.
Bake for about 10 minutes and turn the pan in the opposite direction. Even in the oven, the temperature inside and outside can be different, so the degree of baking is different.
I forgot to turn the pan, and the colors on both sides came out completely different.

Madeleine is said to be baked well only when the belly button comes up like this, but I don't know if it's right, but when I hear it, I think it's cooked well.

cooling on a cooling net
If you turn the pan upside down, the madeleine will fall out. The amount of dough is reasonable, so it's baked in a pretty shape without coming out.

I baked the remaining dough in a cupcake container and it was baked better than I thought. It looks delicious because there's a burst on the top.

It's the same dough after baking in three shapes, but it looks like a different product, right? It's a new feeling.