Madeleines(ma de lin dan gao )

Madeleines

Introduction:

"Benben has always wanted to learn how to make cakes, but he has been looking for all kinds of reasons to put it off until now. He got the mold only yesterday, and today he hastened to experiment with it. Generally speaking, I'm satisfied! Madeleine Cake (shell cake) is a small French dessert, originally used for home cooking. It is Proust, the French literary magnate, who has contributed to its promotion to the world cake palace. 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. It's rumored that madeleines are also known as Madeleine commerce. It's said that it's a family style snack in commercey, France. In 1730, reguchinski, the Polish king of gourmet, was in exile in Mersey. One day, his personal chef disappeared when he arrived at the dessert. At this time, a maid baked her special snack and sent it out for emergency. Unexpectedly, reguchinski was very popular, so he used the maid's name madeleines in the name of the snack, And madeleines is also the real name of the shell cake. "

Production steps:

Step 1: 2 eggs, 50g sugar, 50g low flour, 50g baking powder and 50g butter.

Step 2: break the eggs at room temperature, add sugar and mix well.

Step 3: add the sifted low flour, baking powder and salt and mix well to form mud.

Step 4: add the melted butter and stir.

Step 5: refrigerate for one hour.

Step 6: apply butter to the mold first, then sprinkle some flour to prevent sticking.

Step 7: use a small spoon to pour into the mold that has been oiled and powdered in advance.

Step 8: preheat the oven at 180 ℃.

Step 9: the middle layer, up and down the fire, 15 minutes (skin coloring can be).

Materials required:

Eggs: 2

Low gluten flour: 50g

Butter: 50g

Baking powder: appropriate amount

Fine granulated sugar: 50g

Salt: right amount

Note: Clumsy little advice: 1, to use room temperature eggs. 2. Mix the eggs well with sugar, but don't beat them. 3. The mold needs a thin layer of butter, and sprinkle high powder for anti sticking treatment (in fact, my mold is not sticky, so it is easy to demould).

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma De Lin Dan Gao