1. Put dried butterfly pea flowers in a cup, add hot water, soak the color, filter and let cool;
2. Melt the butter in water;
3. Put the eggs and fine sugar in the cooking bowl and beat them up;
4. Stir until the sugar melts;
5. Mix low-gluten flour and baking powder, sift into the egg mixture, and stir until there is no dry powder;
6. Put the milk into the egg liquid powder paste and stir evenly;
7. Pour 20 grams of butterfly pea flower liquid to cool, and stir evenly;
8. Pour in the melted butter and mix well;
9. Pour the evenly stirred batter into the piping bag, seal it, and put it in the refrigerator overnight (10 hours);
10. After taking it out on the second day, return to temperature for 10-15 minutes and squeeze it into the mold;
11. After shaking out the bubbles, put it into the preheated oven, middle level, 145 degrees for 20 minutes;
12. After taking it out, it can be demoulded and allowed to cool;
13. The soft and loose taste is very delicious, and the appearance of butterfly pea flowers is also very good.
Tips:1. The amount of butterfly pea flower liquid determines the color depth of the finished product, you can use milk to increase or decrease and adjust it by yourself;
2. The evenly mixed powder paste should be kept in the refrigerator for at least one hour, which is beneficial to the expansion of Madeleine;
3. When squeezing into the mold, don't be particularly full, 90% full is enough, so as not to bake, expand, overflow, and affect the shape;
4. When shaking the bubbles, don't worry, shake a few more times in a small amplitude, so as to avoid the surface of the finished product is not smooth;
5. The baking time and temperature should be adjusted according to your own oven. In order to keep the color as much as possible, I used low-temperature baking.
