Strawberry Madeleine

1

With a bowl of eggs that are already room-temperature, high-speed bubbles with an egg-pumper, sugar and vegetable oil, and then hair, milk and high-speed flattening

2

(b) Sifting in a bowl of low-banded flour, adding powdered powder, mixing it in an equal reserve, placing it in a freshly mixed egg fluid, smoothing it down at a low speed, passing the clockwise and counterclockwise at a time, rather than turning the spin, meaning that you hold the turner, extracting the breaker, pouring it into a strawberry grain of corn size, evening it with a spoon

3

PREHEATING OVENS AT 365°F AND SCALABLE OIL FOR BAKING OR BARBECUE IN EACH SMALL MODEL, WITH A FLAT BRUSH

4

Injecting pasta, 70%, roasting in a pre-heated oven for about 8-9 minutes, opening the oven light as soon as possible. If the surface is highlighted and yellow is visible, it will be fine. It will be taken out for a short time and the cake will be lightened with toothpicks。

First, in order to reduce the greasyness and healthierness of the finished products, the cake becomes more chewy by converting a large amount of butter into vegetable oil and egg fluid; secondly, because of the inclusion of strawberries, it is less fragrance and less fragrance; thirdly, once without low-stamp flour, wood is afraid, the ratio of 60 grams of flour and 40 grams of maize flour is mixed, even if it is not ready for corn starch; fourthly, if you have done so much paste, then you can do it with barf flour; fourthly, if you have done so, then you can clean up the dishes with another layer of oil to make sure that the second plate is not sticky; fifthly, the baked cake is unmistakable and can be warmed for a while, and sometimes the edge of the finished product will stick with a sticker, if it is not tight, if you can scrape the edge of the toothpick, preferably not with a small knife, easily scratched, and then the next time it is real。