Caramel Madeleine

MADE BY MADELEINE, THE RAW MATERIALS AND THE PROCESS WERE SIMPLE, BUT A BASIC COMBINATION OF BUTTERED EGG FLOUR AND SUGAR. A SUCCESSFUL MADELEINE'S SYMBOL IS THE HIGH BELLY BUTTON, AND THE SECRET IS THE USE OF THE FAN MODEL AND THE HIGH TEMPERATURE, BECAUSE IT'S SHALLOW AROUND, DEEP IN THE MIDDLE, AND THE SURROUNDING FACE IS FAST CONDENSED, AND THE BP'S FACE IS COVERED. THAT WAS WHEN THERE WAS AN EXPLOSION, AND THERE WAS ONLY A BREAKTHROUGH IN THE MIDDLE, WHICH LED TO THE FORMATION OF A SMALL BELLY BUTTON. MADELEINE, HAVE A TIGHT AND PERFECT CURVE。

Recipe Recommendations

low-gluten flour 30 grams
butter 50 grams
sugar 30 grams
eggs one
almond powder 19 grams
Lead-free baking powder 2 grams
caramel sauce 12 grams
invert syrup 2 grams

milk fragrance
baking
an hour
ordinary

Steps for Caramel Madeleine

The moulds are coated with a thin layer of soft butter, sifted with powder, lightly siping of surplus powder, and cold storage of spares。

Heated insulation melts butter. (insulation until use)

Low-banded flour and powdered powder mixed through screening。

Add sugar, almond powder。

Add caramel, convert syrup and mix。

Add melted butter。

The paste is sticky and frozen for an hour。

Take it out back and fall into the mold, full of 8, 9。

The pre-heat oven is 180 degrees, and the mid-level oven is ready for about 13-15 minutes。

Cooled off。