Olyo Madeline
By VicentaLakin
I couldn't resist any of the cakes that I created, with sea salt and salty sweets。
Recipe Recommendations
- butter 150 grams
- eggs of 4
- fine sugar 100 grams
- sea salt 2 grams
- low-gluten flour 160 grams
- baking powder 4 grams
- Oreo broken 30 grams
- salty and sweet
- roast
- an hour
- simple
Steps for Olyo Madeline
1
Butter insulated water melts into liquids。
2
Four full eggs were added to the fine sugar and sea salt。3
Send to rough bubble state。
4
Scan low-banded flour and powdered powder。
5
It's evenly mixed with a manual omelet。
6
Finally add butter。
7
Smuggled to mention the low eggbeater's thin, smooth and mobile face。
8
And add Olio evenly。
9
At this point, the face was covered in a bag of bouquets and placed in a clamp in the freezer for more than an hour。
10
The mould was pre-empted with a soft butter resistant to viscosity, and the oven was preheated at 170 degrees。
11
Squeeze the pasta into the mold by 8%。
12
Put it in the middle of the oven for 25 to 30 minutes。
13
Out of the oven and cool。
14
Pretty little shells。
15
Beautiful。
16
Cut the face。Olyo Madeline Make Tips
Note that the butter is divided between two and three times into the pasta, and is evenly mixed once and again. 2. Eggs should be warmed in the room, not refrigerated, or butter should condensate quickly. 3 The mixed pasta must be frozen in the fridge for more than an hour, so it's good。