Matcha Madeleine(mo cha ma de lin )

Matcha Madeleine

Introduction:

"Madeleine Cake (shell cake) is a small French dessert, originally used for home cooking. Proust's memory of the taste of the shell cake made him write a long literary masterpiece "reminiscence of the past", which also put the shell cake on the stage of history. "

Production steps:

Step 1: beat the eggs first, then add the sugar and stir well

Step 2: after homogenization, add milk and continue to stir evenly

Step 3: take another pot and mix the low gluten flour, Matcha powder and baking powder in advance

Step 4: sift the mixed powder into the egg sugar milk mixture

Step 5: mix well with the egg beater to make a smooth batter

Step 6: heat the butter over water, dissolve into liquid, and pour into a smooth batter

Step 7: continue to stir with the egg beater until the butter and batter are well blended. Put the batter in the refrigerator for 1 hour. The batter will harden. After taking it out, warm the batter at room temperature and put it into the flower mounting bag after it has fluidity again

Step 8: select Madeleine's shell mold, apply a thin layer of butter in advance to prevent bad demoulding, and squeeze the batter into the buttered Madeleine mold

Step 9: put it in a preheated oven at 170 ℃ and bake it for 15-20 minutes (the specific time is adjusted according to your parents' oven conditions)

Step 10: finally, I wish you success!

Materials required:

Low gluten flour: 180g

Butter: 180g

Eggs: 3

Milk: 40g

Matcha powder: 10g

Fine granulated sugar: 120g

Baking powder: 5 ml

Note: 1, Madeleine Cake use mold, can choose metal mold, also can choose silicone mold. Silicone mold is easier to demould, but it is not easy to color, and the color is not uniform. If you want to bake Madeleine Cake with uniform and burnt yellow color on the front, you should use metal mold. 2. If you use silicone mold, before injecting batter, it is easier to demould by coating a thin layer of melted yellow oil on the mold. If you use metal mold, after coating a layer of butter on the mold, you can use it again 3. Although Madeleine batter can also be put into other small paper cups, Madeleine's shell mould is thin around and thick in the middle, which makes it easy for the batter to mature around and shape, while the middle will continue to expand, and it is easy to bulge out a big belly, If you use ordinary paper cup to bake, it is very difficult to bake a symbol of Madeleine's big belly.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: Original

Chinese PinYin : Mo Cha Ma De Lin