Madeleine
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- half an hour
- simple
Steps for Madeleine
1
Eggs are added to the fine sugar and the egg is mixed with a manual hitter, which does not require a break。
2
The powder material is sifted, squeezed with vanilla and evenly mixed。
3
It's a delicate state。
4
The little butter fire melts into liquids and is then smoothed。
5
After an hour of cooling in the refrigerator, the surface has been largely condensed, removed from the room temperature to a mobile state and squeezed into the mould. I'm using non-colate metal. I can use silicone. Silicon moulds are best painted with butter in advance to facilitate demodelization。
6
A preheated oven with an upper-middle fire of about 180 degrees and 13 minutes。
7
Put Madeleine out of the dry. Metal molds are generally better coloured than silicone。
8
The tummy was in the middle, and I cut it with a knife because it was like a shell。
9
The edges swung in melted chocolates, baked peanuts and dried to condensate。