The red sugar Madeleine cake
By VicentaLakin
MADELINE, ALSO KNOWN AS SHELLFISH CAKE, IS A FRENCH FRAGRANCE, WITH DIFFERENT FORMULATIONS AND PRACTICES, WITH OR WITHOUT EGGS, WITH OR WITHOUT BUTTER, AND MELTED BUTTER, EITHER WAY, BECAUSE IT'S SIMPLE AND HAS A DRUMMING BELLY. THE NEW ACA-ATO-E43Q OVEN CAME HOME AFTER THE FOURTH OF JULY, AND JUST A WHILE AGO, IT WAS SET UP TO COOK THE HEART OF MADELEINE, UNLIKE THE TRADITIONAL SHELL FORM, WHICH IS MORE FASHIONABLE AND INTERESTING. THAT'S WHAT I'M GOING TO DO FOR THE NEW OVEN. IN ADDITION TO SWEETNESS, RED SUGAR ALSO HAS A UNIQUE FLAVOUR, WHICH, FROM THE POINT OF VIEW OF CHINESE MEDICINE, IS ALSO SPLATTERED, INCREASES ENERGY AND ACCELERATES THE CIRCULATION OF BLOOD, ESPECIALLY AMONG MENSTRUAL WOMEN, WHICH TENDS TO MITIGATE SYMPTOMS; IT ALSO HAS A GOOD THERAPEUTIC EFFECT ON CHILDREN WITH LOW AMORBIDITY AND APPETITE, AND NO ONE LIKES IT。
Recipe Recommendations
- butter 60 grams
- brown sugar 50 grams
- low-gluten flour 75 grams
- eggs 50 grams
- Aluminum-free baking powder 1/4 teaspoon
- rum 3 grams
- sweet fragrance
- baking
- half an hour
- ordinary
Steps for The red sugar Madeleine cake
1
Material and heart-shaped Madeline dishes are ready: butter is softened early and red sugar can sift the block off; and the sift is more even after a combination of low-banded flour and aluminum-free powder
2
Softened butter can be used as an ointment with a hand-plug, white colour and a slightly loose volume; if hand-pumping is difficult in the cold, it can be used as an electric omelet
3
(b) Add red sugar in two stages, each full mixing, so that the red sugar particles are larger than fine sugar, so they are not melted, it doesn ' t matter, and most of them melt into paste in subsequent mixing
4
The powder should not be added to the butter paste at once, in four parts, each time being fully mixed without dry powder, and the next
5
(b) Add scattered egg fluids to the flour paste twice, with full and even mixing
6
(a) Add rum; no rum is allowed
7
The mix is even, and this is Madeleine pasta; the previous steps have been operated with an eggbeater, which can then be replaced with a razor, so that the pasta is concentrated in the basin; as the method of making this is a direct discharge of butter, no cold pasta is required
8
PREHEATING ACA-ATO-E43Q OVENS, 170 DEGREES, UP AND DOWN FIRE, APPROXIMATELY FIVE MINUTES FOR PREHEATING AND NOT INCLUDING PREHEATING TIME ON SCREEN
9
A small spoon is taken, the paste is placed into the mold separately, and the surface can be slightly flattened with cold water from the spoon
10
(a) Sending the molds to the middle of the preheated oven, with 170 degrees of fire up and down; since it was a lighted act, it was 20 minutes on the screen, but I actually spent only 18 minutes, actually 15-18 minutes, by taste of the finished product
11
When baked to 13 minutes, Madeleine ' s tummy was already incendiary and cute; lights could automatically go out in 30 seconds
12
The baked Madeline cake comes out of the oven, and the grill comes up and shakes twice, and the hanger hangs on it, and it's cool, and it's saved in a bag。The red sugar Madeleine cake Make Tips
1. This method is butter, which must be softened in advance because the paste does not need to be refrigerated and baked; 2. The granules of red sugar are large and have more water content, which is less sifted than possible, and are used again as soon as possible; 3. The temperature of baking and the size of the moulds used for time viewing are adjusted by the ovens used at home, and the temperature of the ACA-ATO-E43Q ovens that I use is still correct and can be adjusted in 15-18 minutes depending on the taste. More food exchanges can focus on my popular number: Meggy's food kitchen。