Red velvet Madeleine
By VicentaLakin
Madeleine -- a classic French dessert. The traditional is the shape of a shell. This time, it's using a new heart model. It's easy, it's not cumbersome. Tastes good. Because it's beautiful, it's very popular. This time it's red velvet and makes it look beautiful。
Recipe Recommendations
- milk fragrance
- baking
- several hours
- simple
Steps for Red velvet Madeleine
1
Put sugar and lemon peels in a container, evenly mixed and placed for half an hour。
2
The scent will slowly release. Put them in eggs, fully mix to melt. Add milk evenly。
3
Scan low powder mix evenly。
4
The mix is supposed to be delicate, smooth。
5
Add red velvet. 5-8 grams in the formula, adjusted to your favorite color。
6
In two minutes, melted butter was poured into the egg paste and evenly mixed。
7
Put the egg paste in a bouquet, seal it and freeze it for an hour。
8
I used to learn to cook the heart of Madeleine's mold, to put a little butter on it and sift a thin layer of low powder。
9
Colded good egg paste. Take it out for a while and squeeze it into the mold。
10
The oven's 180 degrees
11
Once out of the oven, they were put on a hanger. The seal saves the oil and tastes better。
12
The rest is delicious。Red velvet Madeleine Make Tips
Once the butter melts, it will be difficult to fall into the egg paste when the temperature is not high. Three, the egg fluid must be sufficiently fine and the temperature and time of the oven should be adjusted according to the temper of the oven itself