Coco Madeleine(ke ke ma de lin )

Coco Madeleine

Introduction:

Production steps:

Step 1: beat the eggs into a bowl, add sugar and honey, and beat well without stirring.

Step 2: sift in the powder and mix well. All the powder should be sifted twice.

Step 3: melt the butter, add the batter while hot, and mix well.

Step 4: refrigerate the egg paste for more than 1 hour. After taking out, wait until the batter has fluidity, then put it into the flower mounting bag, and squeeze in the batter for 8 minutes.

Step 5: preheat 180 degree oven for 13 minutes.

Step 6: after baking Madeleine, gently separate the edge with toothpick, and then buckle it back out of the mold.

Materials required:

Eggs: 3

Fine granulated sugar: 100g

Honey: 25g

Low gluten powder: 120g

Cocoa powder: 25g

Baking powder: 5g

Butter: 140g

Vanilla extract: a few drops

Note: vanilla essence can not be added. Apply a layer of butter to the mould in advance and screen a thin layer of powder to prevent sticking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Ma De Lin