Cranberry Madeleine
By VicentaLakin
Madeline is a French-style little dessert called shell cake. Made from a mix of primary materials such as butter, low powder, sugar, powder, whole egg etc. It was originally used for home cooking. To spread it to the world's cake halls, that's what the French people would call the Grand House Proust. Proust's taste of shell cake led him to write a long literary article called "Remembering the Year of Water" and thus pushed the shell cake onto the historical stage。
Recipe Recommendations
- low-gluten flour 90 grams
- eggs 约100 grams
- dried cranberries 25 grams
- Aluminum-free baking powder 3 grams
- unsalted butter 40 grams
- fine sugar 80 grams
- corn oil 40 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Cranberry Madeleine
1
If the temperature is low and the temperature in the butter room is not softened, the butter may be put in a microwave or oven for a while until the butter melts. The melted butter will then be put to cold
2
Dry cranberry into small particles。
3
Eggs scattered。
4
Add fine sugar, corn oil. ♪ With vegetable oil instead of some butter ♪
5
Smuggle evenly, non-particlely。
6
Low-banded flour, powdered flour, mixing。
7
Sift in the liquid。
8
Blend。
9
分次加入提前融化好的黄油继续Blend。
10
放入蔓越莓碎Blend。
11
The film is placed in the freezer for one hour。
12
Take out face back to temperature. The moulds were coated with thin butter, and the paste was squeezed to eight points of the mold。
13
The oven is preheated 180 degrees for 10-15 minutes. (self-controlled roast time. Model size different from oven temperature)Cranberry Madeleine Make Tips
This is a super simple Madeleine recipe. Do not overmix after adding the flour to prevent gluten development, which would affect the texture. The batter has a thick consistency; besides piping it into the molds, you can also scoop it in with a spoon. The amount of baking powder has been reduced in this recipe, so it is best not to omit it. The baked cakes can be stored in an airtight container for 2 to 3 days.