Madeleine
By VicentaLakin
In the autumn, half of Shanghai's windy moon comes from the fragrance of the cinnamon heart, while the other half comes from the sweet sweet chestnuts. Today we'll share this caramel chestnut Madeleine, and family friends will have a small snack after the fall。
Recipe Recommendations
- eggs of 4
- fine sugar 100g
- low-gluten flour 190g
- butter 200g
- baking powder 7g
- cocoa powder 10g
- Badanmu kernel a little
- light cream 100g
- water 20g
- white granulated sugar 100g
- sweetening
- roast
- half an hour
- simple
Steps for Madeleine
1
Prepare food。
2
First, make caramel sauce, pour water and white sugar into the milk pan, mix it gently and then heat it up. No mixing during the heating process, which can shake the milk pot gently, and when sugar is turned into amber, it pours out of the fire into light cream, so that the mix is evenly spread。
3
Chestnuts go to the shells, Bardham cuts the spare。
4
Butter is replaced by preheated temperature in ovens。
5
Eggs are scattered and mixed with white sugar。
6
And pour all the powders evenly。
7
The butter was added three times to mix it to full integration。
8
The pasta was packed in a bouquet, squeezed into the mold and put a chestnut when it was five minutes full。
9
And squeeze into the top。
10
When the bubble is lifted, it is placed in the oven, which is preheated at 180 degrees for 20 minutes。
11
When you're out of a model, you'll be able to put caramel sauce on it and pieces of padar。
12
The temperature and timing of the oven are adjusted on the basis of Franka ' s steam aid oven, and can also be adjusted on the basis of the oven ' s own home。