Spectacular martlin
By VicentaLakin
Madeline is supposed to be one of the fastest, least technical, and least unsuccessful cakes in all the hotcakes, with a perfect sense of softness in the first place, and cold in the second. Madeline's key is butter and flour, wheat cake for the flour, good cakes with low levels of condensity, softer cakes, larger sizes and fragrance cakes. Madeline, sweet sour, sweet, sweet, don't get any taste。
Recipe Recommendations
- sweet and sour
- roast
- several hours
- simple
Steps for Spectacular martlin
1
Prepare food。
2
Eggs and white sugar are placed in clean containers, and the egg-cutting device is used to melt white sugar。
3
The goldfish cake powder and the powder powder are mixed and screened. Good low-banded flour isn't easy to block, it's easy to sift, and when it's finished, there's basically no flour balls on the screen。
4
Inverted flour mixed to dry powder particles。
5
The butter melts。
6
Intermittent into a mixed egg fluid, mixed with an egg-beater into butter and pasta。
7
The mixed pasta pours into the bacon。
8
Scratch it evenly。
9
Take out a sift of potato powder and mix it evenly。
10
Two pasta bags are frozen for an hour。
11
Prepare a Madeleine mold. I'm using a 12-storey Madeline. It's more sticky. If I use other non- sticky molds, I have to put butter on them, and then spray flour。
12
Take out the bouquet, squirt it a little bit, squeeze it into the mold in two colours, squeak it in sevens。
13
It's 180 degrees preheat on the oven。
14
Put the mold in。
15
180 degrees up and down for 15 minutes。
16
Take out the roasted Madeleine。
17
It's cooling off the internet
18
Put it in a sealed bag and freeze it in the fridge。Spectacular martlin Make Tips
1. If there is no confidence in the moulds, it is important that they be adhesived in advance. 2. Before entering the oven, it is important to shock, otherwise the surface is prone to small holes. (Forget the consequences of the earthquake before entering the oven) 3. Each oven has a different temper, and the temperature is increased or reduced according to its own oven。