Original Madeleine Cake

Original Madeleine Cake

Introduction:

"Madeleine Cake is really a cute little cake. It's amazing to see its belly bulging high in the oven. When you take out the oven and turn up the cakes one by one, you can't put it down when you look at the round shell shape. I think it's especially wonderful to have a bite of thick and delicate and a cup of coffee with it."

Production steps:

Step 1: prepare the required materials.

Step 2: put the eggs into a clean container, break them up, beat them evenly, no need to beat them.

Step 3: add sugar and stir well.

Step 4: add lemon and vanilla, stir well.

Step 5: mix the flour, baking powder and salt in the container.

Step 6: sift into the batter.

Step 7: mix well.

Step 8: cut the butter into small pieces, put it into the milk pan, melt it fully, pour it into the egg paste while it is hot, and stir it quickly.

Step 9: seal the egg paste with plastic film and put it in the refrigerator for about 1 hour.

Step 10: put it into the decoration bag.

Step 11: brush a layer of oil on the mold, so it will be easier to demould.

Step 12: squeeze in a 9-cent egg paste.

Step 13: put it in the middle of the oven, heat 180 degrees, heat 150 degrees, bake for about 10 minutes, slightly color the edge, then take it out.

Materials required:

Low concentrate flour: 150g

Sugar: 150g

Eggs: About 60g each for 3

Vanilla extract: 2 drops

Butter: 150g

Lemon juice: a few drops

Baking powder: 4G

Salt: 7g

Note: 1, lemon juice and vanilla essence can not be added. 2. The baked Madeleine Cake is demoulded while it's hot, so it's easier to take off. 3. In the process of baking, the egg paste around will ripen faster and bulge in the middle, which is a sign of success.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet