Coco Madeleine(ke ke ma de lin )

Coco Madeleine

Introduction:

"Spring is good. Birds are heard everywhere." This is the lyrics of a song I like very much. Spring is really good, take off the heavy coat, bathe in the warm sunshine, and the gentle breeze, and the drizzle splashing the fragrance of the soil My heart is drunk! Let's go for an outing. Bring my spring food, coco Madeleine

Production steps:

Step 1: prepare the ingredients.

Step 2: apply a thin layer of melted butter on the silicone Madeline mold and set aside.

Step 3: add sugar to the egg.

Step 4: use the manual egg beater to stir the eggs slowly and evenly to avoid foaming.

Step 5: pour in honey, stir well, then pour in a few drops of vanilla essence, mix well.

Step 6: mix low gluten flour, cocoa powder and baking powder, sift and add them to step 5.

Step 7: use the egg beater to stir slowly until it is thick.

Step 8: after the butter is melted in water, pour it into step 7 (when the butter is warm), stir well, make it smooth and delicate, and refrigerate for 1 hour.

Step 9: take out the solidified batter and place it at room temperature for a while until the batter returns to the flowing state. Put the batter into the flower mounting bag and squeeze it into the Madeleine mold; or dig the batter into the mold with a spoon and fill it for about 9 minutes.

Step 10: preheat the oven at 190 ℃ for 12-15 minutes. The roasted Madeleine is demoulded while it's hot and put on the baking net to cool.

Step 11: take a look at Madeleine's signature, plump belly.

Materials required:

Egg: 1

Low gluten flour: 50g

Cocoa powder: 10g

White granulated sugar: 45g

Honey: 10g

Butter: 55g

Baking powder: 2G

Vanilla extract: a little

Note: metal Madeleine mold anti stick treatment: in the mold after a thin layer of melted butter, and then sprinkle some flour, and the excess flour poured out.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Ma De Lin