Orange two color Madeleine(cheng xiang shuang se ma de lin )

Orange two color Madeleine

Introduction:

Production steps:

Step 1: material drawing

Step 2: wet the orange with water, rub it with a little salt and rinse it with clean water.

Step 3: wipe out the orange peel with the small hole wiping board.

Step 4: beat the eggs into a large bowl, add sugar and beat

Step 5: add orange peel and stir well

Step 6: add a few drops of vanilla

Step 7: sift in the mixture of low gluten powder and baking powder.

Step 8: use an egg beater to make a thick batter

Step 9: heat the butter into liquid state in microwave oven, add it into the batter in several times, and mix well.

Step 10: lift the batter and drop it smoothly.

Step 11: apply a little butter on Madeleine mold to prevent sticking. Take half of the batter and put it in the decoration bag.

Step 12: squeeze the batter into each small mold and fill it with 7 points.

Step 13: mix the remaining half of the batter with cocoa powder.

Step 14: mix well and get the chocolate Madeleine.

Step 15: squeeze into the mold in the same way.

Step 16: preheat the oven 180 degrees. Put the baking tray in the middle layer and bake at 180 degrees for about 12-13 minutes. Madeleine Cake puffs up and comes out with yellowish edges.

Materials required:

Low gluten powder: 80g

Butter: 70g

Eggs: 2

White granulated sugar: 60g

Baking powder: 3 G

Vanilla extract: moderate

Orange peel: right amount

Cocoa powder: 3 G

Note: when wiping the orange, do not rub the white part, only take the orange skin on the surface. When adding butter, be sure to add it in batches.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cheng Xiang Shuang Se Ma De Lin