Madeleine
By VicentaLakin
Madeline is a pound cake, also known as shell cake, shaped by molds that were meant to be red Madeline, and then baked, red disappeared and left behind the red belly
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Madeleine
1
Eggs are opened and sugar is put in the mixer, and they're evened with their hands. Yeah
2
Put it in cuisine juice and milk. Just keep it even
3
Sifted into mixed low powder and powdered powder, evenly mixed with hands
4
Inflow of melted butter
5
The paste is evenly mixed, at which point the paste is thinner, 20 minutes still at room temperature and at least 30 minutes cold in the fridge
6
The face of the freezer is slightly mixed. It's already very dense
7
The paste is packed in a bouquet, squeezed into the mold, about nine cents full, and these paste are filled with six shell molds
8
The moulds were placed in the middle of the oven, preheated by 200 degrees in the upper tube and 180 degrees in the lower tube
9
Five minutes later, the paste began to condensate around the oven, temperatured 180 degrees to the upper tube, 160 degrees to the lower tube, continuing to bake for 16-20 minutes until the cake surface was blown up
10
Then take out the mold, it's cold, it's clean, it's zero pressureMadeleine Make Tips
1. Do not over-mix the batter to prevent gluten formation.
2. Bake at a high temperature first to set the shape, allowing the little belly to puff up beautifully.
3. If the mold is not non-stick, grease and flour it beforehand.