Original Madeline Cake
The cake with the flavor of heavy oil is really delicious, and I really like the original one. It has a strong taste and never gets tired of it no matter how I eat it. It's awesome!
Recipe Recommendations
- low-gluten flour 50 grams
- butter 50 grams
- baking powder 1.5 grams
- eggs one
- fine sugar 50 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Original Madeline Cake
1
Beat the eggs into a bowl and add the fine sugar.
2
Stir well with a manual egg beater. Mix thoroughly without beating the eggs.
3
After heating and melting the butter, pour into the mixture (preferably while the butter is warm). (Melting butter is simple, just microwave it directly or insulate it on hot water)
4
Pour in the sifted low-gluten flour and baking powder.
5
Continue to stir evenly with the egg beater until completely mixed and the mixture becomes a thick puree. Stir until the mixture is smooth and puree, place in the refrigerator and refrigerate for 1 hour.
6
Remove the batter from the refrigerator. By this time the batter has solidified. Leave it at room temperature for a moment, and when the batter returns to a flowable state, place the batter into a decoration bag and squeeze it into a Madeline mold. About 90% full. (If you don't use a decoration bag, you can also use a spoon to dig the batter into the mold)
7
Remove the roasted Madeline while it is hot and place it on a cooling rack to cool.