Orange Chandrine
By VicentaLakin
It's a metal Madeleine paste. It's very hot, it's sticky, it's sticky. After the first oven, the paste behind it doesn't have to be buttery or sticky. The cake is very beautiful in colour, baked out the belly of Madeleine's symbol, and immersed in oranges with fresh orange juice. The orange smell of the cake is so plentiful, one by one, it can't stop
Recipe Recommendations
- eggs of 2
- fine sugar 80g
- low-gluten flour 100g
- baking powder 4g
- butter 100g
- orange diced 25g
- fresh orange juice 20ml
- vanilla extract few drops
- milk fragrance
- baking
- half an hour
- simple
Steps for Orange Chandrine
1
Prepare the material for use, and soak it with fresh orange juice when it's cut。
2
Eggs are added to sugar, which is mixed with hand-held egg-beaters to lighten the colour。
3
The powder is sifted and added, and it is evened to dry powder with a razor。
4
Add orange and orange juice, evenly mixed。
5
The butter is melted into the paste and evenly mixed。
6
The mixed paste is dense and the early paste drops do not immediately disappear。
7
Put the pasta in a bag and freeze it in the fridge for an hour。
8
The Madeleine Cake Moot is covered with butter, sifting a layer of powder on the surface, knocking on the Moot and pouring out flour。
9
The paste will be warmed up for a little while and then squeezed into the mold, and it will be fine。
10
The oven, 150 degrees preheat, 170 degrees preheat, 12-15 minutes baked on the mid-level roast net after the preheat
11
After the baking, the mold is removed and the cake is released。Orange Chandrine Make Tips
The above material can be used to make about 24 Madeleine cakes. When flour is added, it can be doubled evenly and not over-mixed to affect the taste of the cake. 3. For reference purposes only, the temperature and time of the bakery should be adjusted as appropriate。