Cranberry Madeleine
By VicentaLakin
It was supposed to be a pound cake, it was too hard to know where the mold was being thrown, but instead of the new Madeline mold, the finished product was delicious, and the bake time was cut short and easy to eat。
Recipe Recommendations
- dried cranberries 40 grams
- rum appropriate amount
- unsalted butter 100 grams
- powdered sugar 90 grams
- egg liquid 100 grams
- low-gluten flour 110 grams
- baking powder 2 grams
- fine sugar 15 grams
- water 25 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Cranberry Madeleine
1
The cranberry bulge for half an hour with rum。
2
Butter softens, sugar powders are added, and the eggs are modulated with electric shocks。
3
The egg fluid was then added three to four times, and it continued to be even until it became larger and lighter。
4
Scanning low-banded flour and powdered bubbles are then rinsed into butter, which is smoothed with a swipe。
5
Put a good cranberry dry in front of the bubbling paste。
6
The mold brushes a little butter to prevent viscos。
7
Then he squeezed the mixed pasta into the mold with a bouquet, and struck twice。
8
Put it in a pre-heated oven with 170 degrees of fire and 20 minutes of toast。
9
Boiled and brushed on the surface with rum。
10
It'll take a little push to get out。