Butterfly Pea Flower Madeleine

Name: Butterfly Pea Flower Madeleine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Low-gluten flour; 40g Caster sugar; 45g butter; 1 piece egg; 2g Baking powder; 45g Butterfly Pea Flower Soaked in Water

by Pointed Lotus

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Madeleine cake is a small French dessert, also called shell cake. It is made by combining the main ingredients such as butter, low powder, sugar, foam powder, whole egg and other ingredients. Originally used for home cooking. The hero who promotes it to the cake hall of the world is the French writer Proust. Proust, because of his tasteful memories of shell cakes, led him to write the long literary masterpiece "Reminiscence of the Water Years", which also put the shell cakes on the stage of history. "

Ingredients

45g Low-gluten Flour
40g Caster Sugar
45g Butter
1 piece Egg
2g Baking Powder
45g Butterfly Pea Flower Soaked In Water

Butterfly Pea Flower Madeleine

1. Weigh the materials used.

2. Add white sugar to the eggs.

3. Stir evenly with egg extract and pour in butterfly pea flower water.

4. Continue to stir evenly.

5. Sift into the powder.

6. Stir until there is no dry powder.

7. The butter is insulated and the water melts.

8. Pour into the egg batter in portions.

9. Stir well.

10. Put it in a piping bag and put it in the refrigerator for more than 40 minutes.

11. When the refrigeration time is up, take out the piping bag, cut a small mouth, and evenly squeeze it into the heart-shaped Madeleine mold of the school kitchen, 8 minutes full, and shake out the bubbles.

12. Preheat the oven up and down at 150 degrees, put it in the baking tray and bake for 20 minutes in the middle and lower layers, and then take it out.