Soya Madeline

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30 ml-50 ml back up

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(a) Combining dry materials: flour, powdered powder mixed and almond powder individually sifted; almond powder particles thick enough to be sifted with rough

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evenly mixed powder

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Mixing of humid materials: sugar, corn oil and eggs in large bowls

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(b) Blending to basic sugar melting

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add 30 ml soya soy, and mix it evenly to fully melt sugar

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Combining dry and wet materials: powder pouring liquid or liquid pouring powder, whatever

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Slicing or crossing evenly to smooth, thin paste, with eggs to be pumped to smooth drops and, if it feels too dry, with more soy milk to mix evenly

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It can be filled with a one-time bouquet or a fresh bag and sealed in a freezer for more than an hour. I threw it in and went to work。

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Shell-cake dishes are painted and powdered with cake in the freezer. Before the roast, cut the paint bag and squeeze the paste into the mold about eight cents. The rest of the pasta I used three little tamarinds

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The oven is preheated at 200 degrees, sent to the oven, baked for about 15 to 20 minutes, until the cake tummy drums up, the surface is yellow, the sticky face is covered with bamboo. It doesn't make any difference when you're cold or immediately。

I have found that many people learning to make Western pastries, myself included, tend to pursue perfection a bit too much. We want every ingredient and every step to be flawless, and our requirements for the finished product are incredibly stringent. Recently, I watched a foreign food program and found that making pastries for foreigners is actually just like us making home-cooked meals; they are definitely not as "picky about every detail" as I am. For example, when making a cake, in the host's own words: mix the dry ingredients—mix the wet ingredients—combine the wet and dry—toss it in the oven to bake. The resulting appearance was nowhere near our standards, yet they still shouted, "Beautiful and delicious!" Ha! How simple! This Madeleine is just that simple! The result I made wasn't perfect either, especially the air bubbles on the surface; I have never been able to solve this "difficult problem." But, I no longer dwell on it. I just consider it 120% perfect because, in my heart, I feel that those few bubbles actually give the "shell" more texture!