Cranberry Madeleine
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90 grams
- dried cranberries 25 grams
- Aluminum-free baking powder 3 grams
- corn oil 40 grams
- unsalted butter 40 grams
- fine sugar 80 grams
- eggs two
- sweetening
- baking
- half an hour
- simple
Steps for Cranberry Madeleine
1
If the temperature is low and the temperature in the butter room is not softened, the butter may be put in a microwave or oven for a while until the butter melts. The melted butter will then be put to cold2
Dry cranberry into small particles。3
Eggs scattered. Add fine sugar, corn oil. ♪ With vegetable oil instead of some butter ♪4
Smuggle evenly, non-particlely。5
Low-banded flour, powdered flour, mixing。6
Sift in the liquid。7
Blend。8
分次加入提前融化好的黄油继续Blend。9
放入蔓越莓碎Blend。10
The film is placed in the freezer for one hour。11
Take out face back to temperature. The mould is coated with thin butter, and the paste is squeezed to eight cents of the mould and the oven is preheated 180 degrees for 10-15 minutes. (self-controlled roast time. Model size different from oven temperature)