Madeline the Cinnamon Chestnut
By VicentaLakin
Cinnamon fills up the spleen, spreads cold blood and is used to make baked pastry fragrance, and the whole kitchen smells of cinnamon。
Recipe Recommendations
- eggs of 2
- fine sugar 60 grams
- low-gluten flour 95 grams
- butter 90 grams
- cinnamon powder 3 grams
- baking powder 2.5 grams
- sweetening
- baking
- half an hour
- simple
Steps for Madeline the Cinnamon Chestnut
1
Get ready for food and weight。
2
Prepare a clean, water-free, oil-free basin with eggs and fine sugar in the shell。
3
A hand-pumping eggmaker mixes the fine sugar to melt, and the egg fluid does not need to pass out。
4
The egg fluids are sifted with low-banded flour, cinnamon powder and powdered powder。
5
The pasta is mixed with a manual egg-pumper to dry powder-free state。
6
Put the pasta in the bag and freeze it in the fridge for half an hour。
7
The pasta squeezed into the mold, squeezed into an eight-point full and warmed for 10 minutes。
8
The grill is placed in the middle of a pre-heated oven, with reference to a 165-degree and 170-degree roast for 25 minutes。
9
Cinnamon Madeline baked it and took it out。Madeline the Cinnamon Chestnut Make Tips
1. If you do not like the taste of cinnamon, it can be replaced with cocoa or not. 2. If the mould is not adhesive, remember that butter-spray flour is adhesive. It is recommended that temperature and time be adjusted flexibly to the usual ovens。