Little shelled Madeleine
By VicentaLakin
Yesterday, a buttered version of Madeline's recipe came out because of the use of butter, the smell of butter, which I say I don't like, and the smell of butter, and the heat of butter, makes it difficult for people who lose weight to eat. This time I improved the recipe, and the smell of corn oil is more acceptable than the butter version. A few shells, a warm glass of milk is a beautiful breakfast for my baby
Recipe Recommendations
- low powder 67g
- eggs one
- fine sugar 35g
- corn germ oil 45G
- milk 22g
- red rice flour 2g
- lemon juice a little
- salt handful
- Aluminum-free baking powder 2g
- sweetening
- roast
- half an hour
- ordinary
Steps for Little shelled Madeleine
1
The materials are ready
2
tep1 inserts eggs into an oilless, waterless bowl with fine sugar to melt. and add milk evenly。3
Add powdered powder to flour and evenly mix it into egg fluids, making it thin and smooth。
4
Add corn oil
5
Smuggle to thin and smooth
6
The pasta is divided into two pieces, one of which is evenly mixed with red chords, and the two pasta are placed in a bouquet and frozen in the fridge for more than an hour。
7
The pasta is divided into two pieces, one of which is evenly mixed with red chords, and the two pasta are placed in a bouquet and frozen in the fridge for more than an hour。
8
The oven preheated 190 degrees and squeezed the face of both colours into Madeleine ' s molds at a maximum of 8 points。
9
Squeeze the second color
10
Put the cake mold in the middle of a pre-heated oven, bake for 13 minutes and make the cake yellow on the edge。Little shelled Madeleine Make Tips
It is recommended to brush the mold with oil first, then sprinkle a thin, even layer of flour; this makes it easier to unmold and prevents damaging the beautiful pattern of the cake.