#aca烤明星大赛#two-color Madeleine Cake

#aca烤明星大赛#two-color Madeleine Cake

1. All materials are ready

2. 50g butter melted in water and set aside

3. Let’s make the original cake batter first: put an egg into a bowl and add 35 grams of fine sugar

4. Stir well and let the sugar melt

5. Sift in 50 g flour and 1 g baking powder

6. Stir evenly with chopsticks and drip down smoothly

7. Pour the butter liquid slowly into the batter

8. Fully mix the butter liquid and the batter evenly

9. Use the same method to finish the matcha cake batter, but when sieving the powder, sift the matcha powder, flour and baking powder into the egg liquid; cover the two cake batters with plastic wrap and put them in the refrigerator for one hour before using

10. Put the two cake pastes into the piping bag separately, and then put them into the same piping bag

11. Squeeze the cake batter into the Madeleine mold, 8 or 9 points are enough

12. Put it into the middle layer of the preheated oven, 180 degrees, about 10 minutes

13. After being out of the oven, it will be demoulded, put on a drying rack to cool and then put in a bag for storage

14. The shell pattern on the back looks beautiful

Tips:

The perfect Madeleine must have a small belly on the surface. This is also the criterion for judging success and maturity;
The cake batter is refrigerated for one hour before use, because in the process of refrigeration, the batter will be deeply fused, which also makes the batter sticky, and the taste of the baked madeleine is more delicate.