Chocolate Madeleine
By VicentaLakin
It's been six months since I bought Madeline's mold. It's only been done for the first time last night
Recipe Recommendations
- low-gluten flour 50 grams
- cocoa powder 10 grams
- powdered sugar 40 grams
- baking powder 3 grams
- butter 50 grams
- eggs a
- honey 10 grams
Steps for Chocolate Madeleine
1
Coca flour, low-banded flour and powdered powder are evenly mixed. Eggs in the bowl and all the sugar powder. Smash it with an egg-beater
2
Join the honey mix evenly
3
Sift in mixed powder and mix it into thick mud
4
Melt butter while it's hot. Lee
5
Smash it evenly with an egg beater, and it becomes a lean mud. Load a one-time bouquet and freeze the fridge for an hour
6
The exterior paste has been condensed and placed in a liquid state at room temperature. Load the pasta in the mold. Up and down, middle level, 190 degrees, 13-15 minutes