Three-coloured chestnut Madeleine
By VicentaLakin
Taste this French chestnut Madeleine, make a pot of red tea after a quiet afternoon, and have a classic book of literature, and share a fragrance of the afternoon tea。
Recipe Recommendations
- unsalted butter 120 grams
- eggs of 2
- white granulated sugar 60 grams
- honey 15 grams
- milk 15 grams
- lemon juice few drops
- vanilla extract 2 grams
- low-gluten flour 110 grams
- baking powder 3 grams
- matcha powder 2 grams
- cocoa powder 3 grams
- chocolate appropriate amount
- the cranberry appropriate amount
- almond slices appropriate amount
- light cream 50 grams
- coconut appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Three-coloured chestnut Madeleine
1
Take 120 grams of salt-free butter first, and the fire continues to heat up until the colour turns yellow, after which sift and spare. Butter caramel is also called cedar butter. It really smells like nuts, especially with almond powder. It's great。
2
Two eggs (around 110 grams), 60 grams of sugar, 15 grams of honey, 15 grams of milk, a few drops of lemon juice, and two grams of vanilla (optional), all mixed and even。
3
In turn, 110 grams of low-banded flour (70 grams of almond flour and 40 grams of low-banded flour) and 3 grams of powdered powder。
4
All mixed even。
5
Cracked to about 40°C of tar tar。
6
The whole mixture was even and covered with a membrane freeze for two hours。
7
The frozen pasta is divided evenly into three pieces and one is sifted into three grams of cocoa powder。
8
One sift in two grams of tea powder。
9
All of them are evenly mixed and loaded in a bouquet。
10
A soft butter on the grill。
11
Put another layer of flour, shake off the extra flour and freeze it in the fridge。
12
Squeeze on top, squeezed in full。
13
Put on chocolate, cranberry, almond, please。
14
The oven is preheated at 220°C for about four minutes at 200°C, about five minutes at 190°C and about five minutes at 160°C。
15
After the fire, the blast hit a few times, and it took off。
16
The light cream was given 50 grams with an egg-beater, to a six-point flow。
17
Madeline's got a toothpick on her side, full of light cream。
18
Another coconut。
19
THE CHESTNUT MADELEINE FINISHES O
20
Enriched butter fragrance, charred crust, soft and sweet inside。
21
Make a nice plate of Madeleine, make a big pot of red tea, and have a delicious afternoon tea。
22
Madeline is a family-known snack in the French nation, which is said to have been invented by a maid and named after her. This dessert, which is fragrance, is ingested with a fragrance of butter, a charred crust and soft sweetness, most notably in its shell form, and is called "shell cake"。Three-coloured chestnut Madeleine Make Tips
One can also add cognac orange wine, gin-dry orange wine, etc. to the pasta, soothing and odourizing, or some nuts, walnuts, cranberry, etc. 2. Tea powder can be replaced with different powders, such as cocoa powder, pumpkin powder, potato powder, and so forth. Silicon glue is used, without butter and flour. Iron moulds must be coated with butter and a layer of powder can be removed. Four, a little darker, it'll be even more soft! When it's cold, it'll burn on the oven 180 degrees for a few minutes, and it'll restore the taste of fresh air