The red sugar Madeleine cake
By VicentaLakin
I wanted to eat cake in the summer, but I didn't want to turn on the air conditioner or let the heat from the oven increase the temperature in the room, so I developed a couple of fast-hand cakes, which were both demoxified and short-lived and did not bother the house with heat. The red sugar Madeleine cake, which did not use the traditional shell mold and did not freeze the cake for an hour, is still very fascinating in its smell and fine taste. In the recent period, the children have completed their exams and are at home at a university where they are ready to fill in their hearts and minds. It's been so long since we've had so much time, three meals a day have been reduced to two, so these snacks are two. Although not using the Madeline shell oven, it did not in any way affect the rise of the cake, especially the drumming round head, which was put in the oven a few minutes ago. It's so cute
Recipe Recommendations
- butter 60 grams
- brown sugar 46 grams
- low-gluten flour 75 grams
- eggs one
- baking powder
- vanilla extract few drops of
- rum 8ml
- white sesame a little
- sweetening
- baking
- several hours
- ordinary
Steps for The red sugar Madeleine cake
1
The material is ready: butter softens the room in advance from the fridge and red sugar removes the hard creeps that are not easy to melt; rum and vanilla can add to the taste of the cake and can neither be left unattended。
2
Soft butter is in the egg basin, which is then smoothed with its hands and then poured into red sugar, which is larger and takes several minutes to mix and fully melt in butter。
3
Pumping low-banded flour and bubbles into red sugar butter, evenly mixed with hands; pouring eggs into the paste and mixing them into fine red sugar paste in an irregular direction。
4
Finally, vanilla and rum are poured into the paste and mixed in an irregular direction。
5
This is the red sugar Madeleine paste; lift hand-picking, the cake drops slowly; it can be used either directly or in the freezer in an hour。
6
The oven is preheated at 180 degrees and then the cakes are put in a bouquet。
7
The front end of the bouquet cuts small mouths, squeezes the cake paste into the mold and spreads some white sesame on the surface。
8
The cake-skinned mold is sent to the lower and middle of the pre-heated oven, with a fire of 180 degrees up and down for 12 minutes; it is adjusted to the reality of using the oven。
9
Squawk a few times after coming out of the oven, unbuttoned, edible, small cake, red sugar fragrance。
10
The red sugar Madeleine cake, the sweetness, the fragranceThe red sugar Madeleine cake Make Tips
1. This formulation can be made of Madeleine Shell molds, or of light paper cups or egg pickers, or, in any case, not too deep; 2, red sugar can be replaced with fine sugar, but with different flavors; and 3, the temperature and timing of the roast can be adjusted to the actual condition of the oven and the size of the moulds used。