Black-Eyed Madrine
By VicentaLakin
Madeline is a very famous French-style dessert because it's called shell cake. It's because of the taste of the cake that Big Man Proust wrote the great literary book "Remembering the Year of Water" and since then Madeleine's cake has become more and more familiar. There are a lot of ways to make Madeleine's cake recipe, and it's easy to do it without having to give out the eggs. I have shared with you today honey and black-eyed chestnut powder to enrich the fragrance。
Recipe Recommendations
- eggs of 2
- white granulated sugar 20g
- honey 25g
- low-gluten flour 100g
- baking powder 2g
- Lyophilized black currant powder 1g
- unsalted butter 100g
- sweet and sour
- roast
- several hours
- ordinary
Steps for Black-Eyed Madrine
1
Prepare food
2
(b) The mixing of eggs and white sugar
3
(b) Sifting of low-banded flour and powdered powder into even paste
4
(b) The blending of melted butter and honey
5
(b) Take half of the face to the other bowl and sift it into the cold dry, black-earthed chestnuts
6
(b) Placing the film in the freezer for more than two hours
7
(a) Loading in a bouquet
8
Squeeze into the mold at will
9
Put it in the middle of a preheated oven, 160 degrees up and down, about 12 minutes of roasting
10
Completed products
11
It's finished, it's colourful, it's fragrance, it's fragranceBlack-Eyed Madrine Make Tips
1. The temperature of the bakery is determined on the basis of its own oven characteristics; 2. Butter insulated water is melted into liquids and poured into the paste。