Chocolate Madeleine
By VicentaLakin
This traditional French shell cake, which tastes sweet and wet and is accompanied by coffee, is often considered to represent French sweetness. In fact, it's very simple, without having to give out eggs, to bake a mixed paste into a shell model, a beautiful shell graft on the one hand, and a clearly tummy in the middle on the other, and a rookie on the other. But to be perfect, there's a little trick to make this delicious chocolate Madeleine with me。
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Chocolate Madeleine
1
Prepare all kinds of food. Butter does not need to be softened earlier。
2
Eggs, fine sugar, vanilla and salt are poured into the egg basin and mixed. Eggs are comfy and do not need to pass out, otherwise they can swell when entering the furnace, and they can shrink when out of the oven, affecting the taste。
3
Sifting of mixtures of low-banded, cocoa powder and powdered powder。
4
We can't see dry powder. Don't over-mix it so it doesn't get low, it's affecting the product。
5
A mixture of cut butter and black chocolate to melt to 60 degrees. Be careful to keep the temperature under control so that chocolate paste doesn't taste bitter。
6
Falling into the paste, tumbling fast. It's two hours in the room. A well-mixed pasta will allow the pasta to be fully water-cooperative, with a more even texture, and a more beautiful appearance。
7
A small amount of butter is also melted (in addition to the weight indicated), evenly painted in Madeleine ' s mold with a brush, and a small amount of low-band powder (in addition to the weight) is sprayed to remove surplus flour. The mold I use is a non-Japanese Madeleine model, each of which has a slightly larger capacity and, if other moulds are used, the material may be increased or reduced as appropriate。
8
Put the pasta in the cutter bag, squeeze it into the mold, and it'll be fine. Don't get greedy so you don't run out of molds when you bake。
9
In the middle of the oven, which is preheated to 190 degrees, the upper and lower fires are also heating for about 12-15 minutes。
10
When you're done, you can enjoy it. The baked Madeline can be kept at constant temperature for three days or can be stored in cold storage, with 10 seconds to heat it with a microwave before eating。
11
Or you can rub it in chocolate sauce, stick it to a little bit of nuts, not only more beautiful, but also better taste and nutrition。Chocolate Madeleine Make Tips
The original formula was foreign, so the sugar used was too high (170 grams of the original formulation), and I reduced it by half according to the individual population, with little impact on the taste and taste of the finished product. It is important to try to select better-quality sugar, although it is important to control the amount of sugar. I use two carbon-white sugars from a glycerine garden, which are fine, pure and even in particles, and open with a seal, easy to access and store, and difficult to block。