Soy milk Madeleine Cake(dou jiang ma de lin xiao dan gao )

Soy milk Madeleine Cake

Introduction:

"I like western style food, but I don't like the milk flavor of butter. I can't have less sweetness and freshness. What should I do? Easy to do! Change butter for corn oil and milk for soymilk! Try this soy milk Madeleine Cake

Production steps:

Step 1: measure 30ml-50ml for standby;

Step 2: mix dry materials: sift flour and baking powder, sift almond powder separately; the almond powder is coarse, so it is better to sift through coarse sieve;

Step 3: mix the powder evenly;

Step 4: mix the wet ingredients: sugar, corn oil and eggs into a large bowl;

Step 5: stir well until the sugar is melted;

Step 6: add 30ml soybean milk and stir until the sugar is completely melted;

Step 7: mix dry and wet materials: powder into liquid or liquid into powder, whatever!

Step 8: cut and mix or cross stir evenly until smooth and delicate batter. Pick it up with egg to drop smoothly. If it feels too dry, add some soybean milk and stir evenly;

Step 9: put it into disposable flower mounting bag or fresh-keeping bag, seal it and refrigerate for more than 1 hour. I threw it in and went to work. I baked it at noon.

Step 10: oil and powder the shell cake baking tray in advance, and refrigerate with the cake paste. Before baking, cut through the mounting bag and squeeze the batter into the mold for about 8 minutes. I used three small towers for the remaining batter;

Step 11: preheat the oven for 200 degrees, put it into the oven and bake it for about 15-20 minutes until the "belly" of the cake bulges and the surface is golden. Try it with a bamboo stick and bring out the batter without stickiness. Demoulding after cooling or demoulding immediately, no difference.

Materials required:

Low gluten flour: 100g

Almond powder: 30g

Baking powder: 2G

Eggs: 2

Fine granulated sugar: 80g

Corn oil: 100g

Soybean milk: 30ml

Note: I found that many people learn to make western style food, including me in neiha. Most of them pursue perfection too much. Every material and every step wants to be perfect, and the requirements for finished products are even more stringent. Recently, I watched a foreign food program and found that foreigners making snacks are similar to our home cooking. They are not as fussy as I am. For example, to make a cake, in the words of the host, it is: mix dry materials - mix wet materials - mix dry and wet materials - throw them into the oven to bake. The appearance of baking is far from our requirements, but it's still beautiful and delicious! Ha! How simple! This shell cake is so simple! The finished products I made are not perfect, especially the bubbles on the surface. I have never been able to solve this "problem". However, I don't care any more, just regard it as 120% perfect, because I feel from my heart that those bubbles make the "shell" have more texture!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Dou Jiang Ma De Lin Xiao Dan Gao