Madeleine

MadelineCake is an introductory snack for bakers. There are many different stories about Madeleine's pasta. And whether these legends are true or not, the fact that so many different versions of stories exist shows how popular this little guy is! The most striking feature of Madeleine's cake is the shell shape, none of which. And this symbolic feature, it's also successful in capturing the hearts of millions of young and old people. From the raw materials, Madeleine's cake is basically a pound cake. The ratio of flour, sugar and eggs in the formulation of the earliest Madeleine cake was 1:1. Because there is basically no need to give out eggs, but to mix all kinds of raw materials and use the expansion of bubble powder to make cakes swell and soft, Madeleine's cakes are simple and can be done easily, even if they are fresh. Besides, Madeleine's cake tastes have changed. It is also one of the reasons why it is so popular that we can add different ingredients to our own preferences and thus acquire different tastes. There's a lot of Madeleine's cake practice, and what I like more now is the use of berries butter, as described today. It's simple, it's fragrance. First of all, it doesn't have to give out eggs. Second, sherry butter is a clarification liquid that heats butter to brown and filters it. It has a unique nut fragrance, which greatly enhances the taste of snacks。