Red velvet mini Madeleine
By VicentaLakin
Recipe Recommendations
- eggs one
- butter 50 grams
- fine sugar 50 grams
- low-gluten flour 50 grams
- baking powder 2 grams
- red velvet liquid appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Red velvet mini Madeleine
1
The butter melts and cools to room temperature reserve. Eggs are added to the fine sugar, and they are broken with their hands。
2
Low-banded flour and powdered powder have been sifted and evenly mixed。
3
In three minutes, the butter cooled to the point of temperature was added, and each mix was evenly added to the next one。
4
Smuggle even paste with red velvet。
5
The pasta falls into the bouquet and freezes it for at least half an hour。
6
The molds were painted with soft butter, sifted with one layer of powder, and scraped with extra flour. The oven is preheated at 180 degrees. It is evenly squeezed into the paste. Put it in the middle of the oven and roast it up and down at 180 degrees for about 10 minutes。