Cranberry Madeleine
By VicentaLakin
Madeline is a French-style little dessert called shell cake. Made from a mix of primary materials such as butter, low powder, sugar, powder, whole egg etc. It was originally used for home cooking。
Recipe Recommendations
- low-gluten flour 40 grams
- butter 42 grams
- the cranberry 15 grams
- egg liquid 47 grams
- sugar 35 grams
- baking powder 1 gram
- salt 0.2 grams
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Cranberry Madeleine
1
Prepare all materials for backup. (The cranberry dry can introduce cognac insulation, which can add to the flavour) and mix all of the egg fluids with the sugar salt into sugar。
2
ADD MIXED POWDERS EVENLY AND DRAW THE WORD "Z" TO SLIDE WITHOUT PARTICLES. THE MELTED LIQUID BUTTER IS THEN ADDED AT TEMPERATURES NOT EXCEEDING 50 DEGREES AND IS EVENLY MIXED。
3
Add shredded cranberry dry (replaceable of other fruit dry) evenly mixed. Load a bouquet, freeze it overnight. Taste better, tummy higher。
4
Handled molds: Brush a thin liquid butter and spray high powder. Shake off surplus dry powder to freeze。
5
SQUEEZE INTO THE MOULD FULL OF 7 POINTS, WITH A PREHEATING TEMPERATURE OF 220 DEGREES IN HIGH-PIKE T60S FOR AT LEAST 10 MINUTES。
6
Put it in a preheated oven with a temperature of 170/time and 13 minutes。
7
Seal it while it's hot. The temperature can be saved for 7 to 10 days。