Chocolate Madeleine
By VicentaLakin
Madeleine, likes its iconic tummy, with chocolate, which tastes really strong, and after two days of freezer, it tastes better. Mollusion: 6-Cook Cook's 6-Class-free shell mold
Recipe Recommendations
- low-gluten flour 95 grams
- cocoa powder 5 grams
- eggs of 2
- fine sugar 40 grams
- baking powder 2 grams
- butter 80 grams
- milk chocolate 50 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Chocolate Madeleine
1
Eggs are even with sugar
2
(b) Sifting of low-banded flour, cocoa flour and powdered bubbles and mixing of both dry powder with manual eggs
3
(a) Butter and chocolate insulation to melt
4
Add pasta, evenly mixed
5
The pasta is packed in a bouquet and frozen in the fridge for half an hour
6
The pasta is squeezed into the mold
7
The oven is preheated at 160 degrees for 20 minutes
8
When it's out of the oven, cool it on the cooling shelf while it's hot。Chocolate Madeleine Make Tips
1. Two eggs in the formulation are 110 g after the shell. 2. The temperature and timing of the bakery is adjusted to its own oven. 3. If small, please reduce bake time and temperature, as appropriate。