Tomato Madeleine(fan qie wei ma de lin )

Tomato Madeleine

Introduction:

"I have made Madeline several times before, and I always want to change my taste. I have also seen the saying in the book that tomato cake is used. This time I tried to make Madeline with fresh tomato. Although the amount of sugar used in American recipes for Madeline has been greatly reduced, I still think it is sweet. Now with tomato, the sweetness can be slightly reduced in the taste, and the effect is really good."

Production steps:

The first step is to mix tomato juice with egg juice and essence.

Step 2: beat the butter and sugar at room temperature until fluffy;

Step 3: pour in the tomato egg mixture and stir well;

Step 4: mix baking powder with flour, and then sift in flour;

Step 5: mix evenly;

Step 6: apply or spray a layer of oil on the mold;

Step 7: slowly inject the egg liquid, 80% full is OK;

Step 8: put into the preheated oven, 350 ° F, 10-12 minutes, the time and temperature are not necessarily accurate for other people, and watch while baking;

Step 9: when baking, don't wait to see the finished product. When the edge of the cake turns brown, it's OK. It doesn't have to reach the time in the post. After baking, cool down and gently pick the edge with toothpick to demould the cake.

Materials required:

Salt free butter: 100g

Salt: 1 / 6 teaspoon

Granulated sugar: 75g

Fresh tomato juice: 70g

Whole egg liquid: 100g

Vanilla flavor: 1/2 spoon

Baking powder: 2 / 3 tsp

Low gluten flour: 125g

Tasteless vegetable oil - brush mold: appropriate amount

Matters needing attention: first, the butter room is sent after the temperature is hot, and the finished products are fragrant and delicate. Two, adding the appropriate essence is to cut off the smell of eggs; three, the eggs should not be overfilled when they are injected into the mold, otherwise, the cake will not expand when it is heated, and the shape of the cake will not look good. Four, about demoulding, one is to remember to spray a layer of vegetable oil before injecting the egg solution, and do not use flavored oil, such as flower oil, sesame oil and so on. Second, when the cake is cooled, don't use sharp tools such as knives to scratch, which will damage the mold's anti coating. Just pick it out with a bamboo toothpick.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Wei Ma De Lin