Madeleine
By VicentaLakin
this golden shell, with a little belly in the middle, a cute little cake called madeleine cake madereine, is a traditional french-style dessert, fresh out of the oven with an ice cream and sweet taste. compared to other complex bakeries that take hours or even a day to make, madeleine's cakes are much less time-consuming and can be done in about 30 minutes, and if they don't make the pasta, they can be frozen in the fridge for three days, which is very suitable for the busy people. let's see how it works. ♪ it's a good idea to make three mini-madrines ♪
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Madeleine
1
Prepare all kinds of material。
2
Crushing light red sugar through the sift and pouring with white sugar and eggs into the kitchen mixer。
3
Start the cook machine, high-speed stir eggs and sugar. Because the whole egg is shorter than the single egg, it is more efficient and less efficient to use a cook machine to do it than a hand-held egg-cutting device。
4
Flour, powder and salt are also sifted. Butter melts into liquid form with a small microwave fire。
5
Until the whole egg is passed out to a fine and dense state (about 5-8 minutes) and added to vanilla and lemon peels (no more fragrance, no less)。
6
One third of the powder is sifted into the whole egg fluid with a mild infusion. The remaining two thirds are sifted in two separate steps, with the same step, so long as the surface is free of dry powder, so as not to overwrite。
7
about 240 ml paste is removed and mixed into warm melted butter (severed in order to make butter easier to absorb)。
8
The last mixture is slowly rewinded along the basin, and the entire egg paste is evenly mixed. Madeline pastry is ready。
9
Pumping the cake into a large bowl, covering it with a membrane, freezing it for at least one or two hours, preferably overnight (which can be stored in a refrigerator for up to three days)。
10
The frozen Madeline cake is drawn out, no warmth, and it is loaded into the cutter's bouquet。
11
And then I started to bake in the mold: I squeezed the cake into Madeleine's mold. If it is not sticky, it should be "painted" early to avoid adhesive。
12
Preheat the oven to the upper and lower fires, 175 degrees. Put it in the mold and bake it for about 12 minutes until the edges are tanned. Touch it in the middle, there'll be a slight echo. Don't bake too much, it's dry。
13
Put the mold out on the dryer, unbutton it, dry it。
14
And lastly: rub the Madeleine cake in the melted pink chocolate and put it on the side。
15
A white chocolate bag of cut flowers is loaded and a pattern is drawn on the pink section。Madeleine Make Tips
Cooker machine — ACA chef machine DC850; 16 mini Madeline moulds, subspects bowls, measuring cups, flour screening, razors, drying net — chefmade