Two-sand Madeleine
By VicentaLakin
The formula comes from Pierre Hermé's French snack book. Pierre Herme is known as Picasso in the dessert world, as well as the Emast in the dessert, a pastry chef who is now unknown and unknown in France. Pierre Herme is worshipped as an idol by many pastry cooks. He's made a macaroon that's even more beautifully known as the breast of a girl. Every year, March 20 is the Makalon Festival of Pierre Herme, a day of addiction for people obsessed with Makalun. Every year, the PH store sells only the Macalon and has a regular activity, and every customer who enters the shop receives three macalons free of charge, so this day the PH store is always in line. So I'm curious about the master's formula, and I'm going to pick out some simple ones to practice, and this double-coloured Madeleine, which comes from the vanilla Madeleine in the book, and I split the vanilla into two, one with the original taste, one with the tea powder, which is more attractive in color. This time, a new Madeleine 6 set of molds, unlike the old one, is in such a deep shape that the baked shell shape is more stereotic and full. It must be mentioned that for the first time in use, there was also fear of disemboweling, with butter painted in four shells and one layer of powder. As a result, when the bake was six minutes late, it was taken out to check out the bake, and it was accidentally tilted on the grill, and it was unexpected that the cake was crooked on one side。
Recipe Recommendations
- sugar
- invert sugar 10g
- whole egg 75g
- low powder 75g
- baking powder 2g
- clarified butter 75g
- matcha powder 2g
- vanilla extract 1g
- sweetening
- baking
- several hours
- ordinary
Steps for Two-sand Madeleine
1
Prepare a hundred grams of butter for a moment, once fully melted。
2
In the egg fluid, sugar is added, sugar is converted, vanilla is mixed。
3
Low powder and powdered powder are evenly mixed, sifted into egg fluids and fully integrated into powder。
4
A spoon is used to extract the top clear butter, which is measured at 75 grams and added to the paste。
5
Split the pasta into two, one of the originals and one of the sifted tea powders. Cover the face with a shampoo and hold it for 15 minutes。
6
Both sides are loaded into a bouquet。
7
Squeeze into Madeline's molds, so you can put it in a colorful way. The oven is 210 degrees preheated and 200 degrees baked for 10 minutes。Two-sand Madeleine Make Tips
1. THE SPECIAL FEATURE OF THIS FORMULATION IS THAT IT IS USED TO CLARIFY BUTTER, TO MAKE IT CLEAR THAT IT REQUIRES MORE THAN 1.5 TIMES THE WEIGHT OF THE FORMULATION, TO MELT AND BE STATIC, TO WAIT FOR SEPARATION AND TO EXTRACT CLEAR YELLOW LIQUIDS FROM THE TOP. THE REST OF THE MATTER CAN BE PUT IN WHEN MAKING BREAD. THE ORIGINAL FORMULATION WAS ALSO USED TO CONVERT SUGAR, WHICH IS REFERRED TO AS “CONVERTED SUGAR” FROM THE TRANSFORMATION OF SUGAR, WHICH I FIND TO BE THE SAME AS THE TRANSFORMATION SYRUP USED IN MAKING MOONCAKES, SO IT IS USED HERE. THE PREVIOUS MADELEINE FORMULA, WHICH REQUIRED AN HOUR'S SILENCE BEFORE IT WAS ABLE TO PRODUCE A TUMMY, DID NOT REALIZE THAT THE PH FORMULATION, DURING WHICH I WAS DOING SOMETHING ELSE, WAS ABOUT 20 MINUTES AWAY FROM ROASTING, AND THAT IN THE BAKING, THE TUMMY WAS DRUMMING, AND THE PRESENCE OF THE TUMMY WAS THE SYMBOL OF MADELEINE'S SUCCESS. 4. THE ORIGINAL FORMULATION HAD BEEN BAKED FOR 200 DEGREES AND 6 MINUTES, BUT THE CAKE SURFACE WAS ACTUALLY CONDENSED, BUT THE INNER CORE WAS NOT BAKED AND WAS STILL MOVING BECAUSE THE MOLD WAS TOO GOOD TO BE DEFUNCT, AND I HAD JUST TILTED THE GRILL, AND THE CAKE ON THE SIDE OF THE RESULT HAD FALLEN OUT, AND IT WAS PUT BACK IN THE MOULD, ADDING TO THE BAKE TIME, WHICH WAS 200 DEGREES AND 10 MINUTES. 5. THE TASTE OF THE CAKE, UNLIKE THE ONE I USED TO MAKE, MADELINE, WAS A LITTLE HARD, A LITTLE SOFT INSIDE, WHICH MAY HAVE SOMETHING TO DO WITH THE LONGER BAKE TIME, BUT IT HAD TO BE EXTENDED IN ORDER TO GET INSIDE WELL, AND LATER, WHEN THE MICROWAVE HEATED UP FOR 20 SECONDS AND THE CAKE SOFTED BACK, THE TASTE WAS MUCH BETTER. 6. THE MOULDS USED ARE THE SIX-STOREY NON-JAPANESE MADELINE。