Brown Sugar Madeleine Cake

Name: Brown Sugar Madeleine Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g butter; 50g brown sugar; 75g Low-gluten flour; 50g egg; 1/4 tsp Aluminum-free baking powder; 3g rum

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Madeleine cake, also known as shell cake, is a small French pastry with different recipes and methods. There are whipped eggs, some without whipped eggs, some with whipped butter, and some with melted butter, no matter which way it is. , Because it is very simple to make and has a swollen belly.
It just so happens that the newly acquired ACA-ATO-E43Q electric oven arrived home after the National Day, and it just happened that a heart-shaped madeleine bakeware was purchased some time ago. Unlike the traditional shell-shaped, this heart-shaped one is more fashionable. ,interesting. I'm going to make this for the opening of the new oven. Please please me first.
In addition to sweetness, brown sugar also has a unique flavor. From the perspective of traditional Chinese medicine, brown sugar also has the effects of dispelling blood stasis and promoting blood circulation, increasing energy, and accelerating blood circulation. Especially for women with irregular menstruation, regular consumption of brown sugar can relieve symptoms. ; For children with insufficient breath and loss of appetite, brown sugar also has a good therapeutic effect. Coupled with such a cute look, no one dislikes it. "

Ingredients

Brown Sugar Madeleine Cake

1. The ingredients and the heart-shaped madeleine baking pan are ready: the butter is softened in advance, the brown sugar can be sieved to remove agglomerations; the low-gluten flour and aluminum-free baking powder can be mixed and sieved more evenly;

2. The softened butter is beaten into a paste with a manual whisk, the color is whitish, and the volume is slightly fluffy; if it is difficult to beat with a manual whisk in cold weather, you can use an electric whisk;

3. Add brown sugar in two batches, stirring thoroughly each time before adding; brown sugar particles are larger than granulated sugar, so they are not melted. It doesn't matter, most of the brown sugar will melt into the batter in the subsequent stirring;

4. Do not add the powder to the butter paste at one time, add it in four times, and mix thoroughly each time when there is no dry powder before adding the next time;

5. Add the beaten egg liquid to the roux in two times and mix well;

6. Add rum; you can do without rum;

7. Mix evenly, this is madeleine batter; the first few steps have been operated with a whisk, at this time, you can change to a spatula to concentrate the batter in the basin; because this production method is to directly beat the butter, so there is no need to refrigerate the batter ；

8. Preheat the ACA-ATO-E43Q electric oven, 170 degrees, up and down, the preheating time is about 5 minutes, the time on the screen does not include the preheating time;

9. Take a small spoon and scoop the batter into the mold respectively. The surface can be slightly smoothed with a spoon in cold water;

10. Put the mold into the middle of the preheated oven, and fire up and down at 170 degrees; because it is a light-enhancing work, the screen shows 20 minutes, but in fact I only used 18 minutes. By tasting the taste of the finished product, it actually used 15- 18 minutes is fine;

11. When it is baked for 13 minutes, Madeleine’s belly is already bulging, very cute; the light can be automatically turned off after 30 seconds;

12. The baked Madeleine cake is out of the oven, lift the baking tray and shake it twice, let it cool on the mold release rack, and put it in a bag for storage.

Tips:
1. This method is the butter method, the batter does not need to be refrigerated before baking, so the butter should be softened at room temperature before use;
2. The brown sugar has larger particles and more water content, so it is not easy to sieve, so try to pick out the agglomerates before use;
3. The baking temperature and time can be adjusted according to the size of the mold used at home. The temperature of the ACA-ATO-E43Q oven I use is still very accurate, and the time can be adjusted to 15-18 minutes according to the taste. For more food exchanges, please pay attention to my public account: Meggy's gourmet kitchen.