Sexy cake: Caramel Madeleine

Sexy cake: Caramel Madeleine

Introduction:

"Madeleine's raw materials and production process are very simple. They are nothing more than the basic combination of butter, egg, flour and sugar. The mark of a successful Madeleine is the protruding navel. The secret is to use the fan-shaped mold and bake it at high temperature. Because the mold is shallow around and deep in the middle, the surrounding batter solidifies rapidly, while the batter added with BP just has explosive power and can only burst from the middle, thus forming a protruding small navel. Madeleine, with a compact and perfect curve, is extremely charming. "

Production steps:

Step 1: apply a thin layer of softened butter on the mold, screen the flour, gently knock off the excess powder, and refrigerate for standby.

Step 2: melt the butter with water. (keep insulated until use)

Step 3: sift the low gluten flour and baking powder.

Step 4: add sugar and almond powder and mix well.

Step 5: add caramel and invert syrup and stir well.

Step 6: add the melted butter and mix well.

Step 7: the batter is sticky and refrigerated for 1 hour.

Step 8: take out the paste and pour it into the mold, and fill it with 8 and 9 points.

Step 9: preheat the oven 180 degrees, bake in the middle for about 13-15 minutes.

Step 10: demould after cooling.

Materials required:

Low gluten flour: 30g

Butter: 50g

Sugar: 30g

Egg: 1

Almond powder: 19g

Lead free baking powder: 2G

Caramel sauce: 12g

Invert syrup: 2G

Precautions: 1. Refrigerate Madeleine batter to make the cake more delicate. 2. The baking time is for reference only, and the specific time depends on the oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor