Madeleine with orange and black sugar(cheng xiang hei tang ma de lin you ai de xiao dan gao )

Madeleine with orange and black sugar

Introduction:

"I always use whatever ingredients I have at hand, and often tamper with the formula is my strong point. It's enough to enjoy the baking process and bring healthy food to your family! Black sugar is bought by my husband. It can nourish the skin and nourish the blood, and it is full of love. When you beat the egg liquid, the rich aroma of black sugar comes to your nose. When you smell it, you are already drunk, and you will have a better taste. Using orange peel instead of lemon peel in Madeleine's formula, although the fragrance of lemon is less, the strong fragrance of orange can satisfy the taste buds. Most importantly, it's orange season. There is no baking powder in the recipe. The whole egg is used to puff the cake. Madeleine's signature belly is still there, but it is not particularly prominent. If you are from the appearance Association, please use the formula with baking powder. This small cake is put in a beautiful packaging bag, which can be used as a new year gift for relatives and friends. "

Production steps:

Step 1: put the black sugar in the food bag (several more layers), use the meat hammer and other tools to break it into small pieces, put it into the grinding cup of the blender, grind it into black sugar powder, sift and set aside.

Step 2: wash the orange, sprinkle a layer of salt on the surface, gently rub the surface with hands to remove the wax film on the surface, then rinse with clean water, wipe the water with kitchen paper towel, and grind it into velvet with a chopper. Grind the orange peel to 15g, add 15g sugar, marinate for more than 30 minutes.

Step 3: add black sugar powder to the whole egg (weight about 50g after shelling), use electric beater to beat the whole egg until it is 3 times of the original volume, lift the beater, and the dripping egg paste will not disappear within 3 seconds.

Step 4: add the pickled orange peel and mix well with a rubber scraper.

Step 5: sift in the low gluten flour and mix it evenly with a rubber scraper.

Step 6: cut the butter into small pieces, heat it in the water or melt it in the microwave oven; put a little batter into the melted butter and stir well.

Step 7: pour the mixed butter paste back into the batter, turn it from the bottom to the top with a rubber scraper, and mix evenly to form a smooth mud.

Step 8: put the batter into the flower mounting bag, seal the mouth, and refrigerate for more than 1 hour or overnight.

Step 9: take out the batter from the refrigerator. At this time, the batter has solidified. Let it stand at room temperature for 10-20 minutes. When the batter returns to flowing state, squeeze it into Madeleine mold and fill it for about 9 minutes.

Step 10: put the mold into the preheated oven, heat up and down 190 degrees, bake for 13-15 minutes. The roasted Madeline is demoulded while it is hot, and then cooled on the cooling rack.

Materials required:

Whole egg: 1 (room temperature)

Black sugar: 50g

Minced orange peel: 15g

Sugar: 15g

Low gluten flour: 56g

Butter: 46 G

Note: 1, if the mold does not have a non stick layer, you need to do anti stick treatment: apply a thin layer of butter in the mold, then sprinkle some high gluten flour, and pour out the excess flour. The anti sticking ability of the die after this treatment is the best. 2. The batter can also be directly dug out with a spoon and poured into the mold without putting it into the decoration bag. 3. If the indoor temperature is low, you can put a basin of hot water at the bottom of the egg beater. Sit the basin in the hot water and heat it while using the egg beater.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cheng Xiang Hei Tang Ma De Lin You Ai De Xiao Dan Gao