I'm in love with Madeleine
By VicentaLakin
I love my own white chocolate with a cup of tea
Recipe Recommendations
- fine sugar 66g
- eggs one
- milk
- low-gluten flour 62g
- matcha powder 4g
- baking powder 2g
- butter 66g
- vanilla extract appropriate amount
- white chocolate 50g
- decorative sugar appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for I'm in love with Madeleine
1
Preparatory work: Butter insulated water melts into liquid back-up low-banded flour + powdered powdered powdered tea powder mixed 2 times
2
Eggs added to the sugar cane
3
Add milk. Vanilla continues to mix
4
2 times sifted mixed powders are re-sifted into an evenly mixed liquid (step 3) evenly
5
Inflow of melted butter with a hand-to-egger
6
I'll put it in the freezer for at least an hour
7
Pyramids for viscous treatment (a layer of butter, powdered), paste filled in a bag, etc
8
♪ Squeeze into the warm tea Madeline ♪ Full
9
The oven is preheated at 200 degrees, up and down, 180 degrees in the middle level for about 12-15 minutes, and the oven cools the net
10
White chocolate melts in hot water in a melted pan
11
Made with a little white chocolate sauce and a proper amount of decorative sugarI'm in love with Madeleine Make Tips
ONE, APPROXIMATELY TWO PLATES OF FORMULATION, MODELLED ON THE SIZE OF THE TENO 11004 (18 GOLD WITHOUT MADELEINE MODELS), WHITE CHOCOLATE TO REPLACE THE TASTE OF BLACK CHOCOLATE, THE OUTER LAYER TO REPLACE THE MORE NUTRITIOUS 3 OF THE TANGLED NUTS, THE OVEN TO ADJUST TO THE SIZE AND ACTUAL TEMPERATURE OF ITS HOME OVEN, AND THE FORMULA TO GIVE THE REFERENCE VALUE