Madeleine
By VicentaLakin
I've done a lot of fruit, such as tomatoes, lemons, lemons, cocoa and wine-heart chocolates, all of which taste in a thousand swings, and when I'm successful, I'll share it with you, and I'll write it at the back of the article。
Recipe Recommendations
- eggs 2 only
- cherries 6 capsules
- sugar 5 tablespoons
- refined salt 1/8 tsp
- vegetable oil 2 tsp
- low-gluten flour 6 tablespoons
- baking powder 1 tsp
- Anti-stick vegetable oil appropriate amount
Steps for Madeleine
1
Get the tweezers and chop them up。
2
Eggs, sugars, salt and vegetable oils or butters are treated equally。
3
Puff and flour。
4
The flour is sifted into the egg fluid twice, and the applied face is best scratched。
5
A little convenience can also be smoothed with an egg-beater。
6
If you mix too much, the paste turns to purple, so the color contrasts don't be so obvious or beautiful。
7
THE PREHEATING FLAME IS 325°F, WHICH SPRAYS VISCOSY ON THE MOULD AND IS EVEN WITH A BRUSH。
8
The egg fluid is about 70% full, with a key in each spoon, which is more even, set for eight minutes, then fires the Low for two minutes, does not like a friend with a burner, and can be baked for two to four minutes with a proper amount of fire, with a light toothpick and a light pick of it. Enjoy。Madeleine Make Tips
FIRST, MAKING A FRUIT CAKE IS SHORTER THAN MAKING THE ORIGINAL TASTE, AND IT IS BEST TO EAT IT WHILE IT IS FRESH; SECOND, IF THE CAKE IS DRIED, IT IS RECOMMENDED THAT THE RUM, OR RUM, BE USED FIRST AND THEN PUT ON PASTA; IF RUM IS NOT PREPARED, IT CAN BE REPLACED WITH BRANDY OR WINE; THIRD, MAKING A FRUIT CAKE REQUIRES ONLY ITS OWN TASTE, NOT TOO THICK OR TOO MUCH FRUIT, AND TOO MUCH FRUIT IS DIFFICULT TO FORM, AND CAN EASILY COLLAPSE EVEN IN FORM; AND FOURTH, PENNERS USE INTERNATIONAL UTENSILS, NOT THE SPOONS AND CUPS THAT WE USE FOR COOKING, BAKING, ETC., ANY FOOD, ETC。