Count Red Tea Madeleine
By VicentaLakin
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Recipe Recommendations
- eggs of 3
- butter 150 grams
- fine sugar 150 grams
- low-gluten flour 150 grams
- Earl Black Tea Bag 6 grams
- baking powder 4 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Count Red Tea Madeleine
1
Butter melts, joins Count red tea and cools to room temperature。
2
Eggs are added to the fine sugar, and they are broken with their hands。
3
Low-banded flour and powdered powder have been sifted and evenly mixed。
4
Add a mixture of butter and red tea to cool to warm hands, evenly mixing。
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. It's 180 degrees preheat on the oven。
7
It's evenly squeezed into the paste. The formula is just 12. Put it in the middle of the oven, up and down in a fire of 180 degrees for 15-18 minutes。