Chocolate Madeleine
By VicentaLakin
The original was for commercial use, and six dishes were burnt to death as a result of Master Taiwan. This formula is already my formula that can be baked twice. It's for the 18th mini Madeleine
Recipe Recommendations
- low-gluten flour 50g
- baking powder 1g
- whole egg liquid 63G
- butter 60g
- cocoa powder 10g
- fine sugar 50g
- honey 2g
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate Madeleine
1
Preparatory work: Butter room temperature softened and powder mixed (low-banded flour, cocoa powder, powdered powder) screened three times
2
Butter in water melts into liquid (temperature control within 40-50 degrees)
3
The honey and all the egg fluids are evenly mixed with the hand-plug
4
Add the fine sugar and continue to mix the sugar completely without particles
5
Added to the sifted powder, slowly mixing it with a manual omelet
6
Add melted butter
7
When you mix it with a manual omelet, you scrape it with a razor
8
The mixed pasta is put in a freezer for at least an hour with a lasagna
9
The mold brushes a thin, soft butter
10
Spill them up and take the extra
11
The cooled paste is tougher, the room temperature is softened into a bouquet, squeezed into the mold to nine points. Full
12
The oven preheats 190 degrees, up and down, 10-13 minutes in the middleChocolate Madeleine Make Tips
Well, successful Madeleine suggested using this kind of high-temperature metal mold to make it even if you had enough time to freeze pasta. Hours, the baked Madeleine will look and taste better