Double-coloured Madeleine
By VicentaLakin
Madeline is a French-style little dessert called shell cake. Because it's cute, and because it's easy to do, it's popular. Today's Madeleine cake is made of two colours -- original and tea-painted. It's rich in color and taste。
Recipe Recommendations
- low-gluten flour 100 grams
- butter 100 grams
- fine sugar 70 grams
- whole egg liquid 100 grams
- salt 1 gram
- Aluminum-free baking powder 2 grams
- matcha powder 5 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Double-coloured Madeleine
1
Get everything ready
2
50 grams of butter in water, melt
3
Let's start with the original cake paste: an egg in the bowl with 35 grams of sand. Sugar
4
Full and even mix to melt sugar
5
Sifting 50 grams of flour and 1 gram of bubble powder
6
It's evenly mixed with chopsticks, and it drops in the air
7
Put the butter in the paste. Medium
8
Full mixing of butter and paste
9
In the same way, the tea cake is finished, but when it is sifted, the tea powder is sifted with flour and powdered powder into egg fluids; the two cakes are covered with a shampoo film and will be frozen in the fridge for an hour
10
Put the two cakes in a bouquet, then into a bouquet
11
Squeeze the cake into Madeleine's mold
12
Put it in the middle of a preheated oven, 180 degrees, about 10 minutes
13
When you're out of the oven, you're out, you're out, you're out, you're out
14
The hull on the back looks beautifulDouble-coloured Madeleine Make Tips
The perfect Madeline must have a small stomach on the surface, which is the criterion for success and maturity; the cake is frozen in an hour ' s time because the paste is so deeply mixed in the process that the paste becomes visceral that the paste is made to taste more subtlely。