Caramelized Cranberry Madeleine
1.
Weigh the required materials.
2.
Take about 1.5 times the amount of butter and heat it to melt, then take 65 grams of the upper layer of clarified butter.
3.
Mix low-gluten flour and baking powder and sieve.
4.
Cranberries are chopped and soaked in rum.
5.
Pour the egg liquid into the egg beater, add the caster sugar, water mussels and caramel cream sauce.
6.
Stir with egg whipping until the egg liquid thickens.
7.
Pour flour into the egg mixture.
8.
Use an egg to make a Z-shape and mix until there is no dry powder.
9.
Pour in the clarified butter and mix well.
10.
Drain the dried cranberries and pour into the batter to mix.
11.
Then put the batter into the piping bag and seal it, let it stand for 2 hours or overnight.
12.
Cut the piping bag and squeeze the batter into the kitchen mini Madeleine mold about 8 minutes full.
13.
Put it into a preheated oven at 160 degrees and bake for 10-12 minutes. After the oven is hot, it will be removed from the mold.
Tips:
1: The amount of this recipe can be baked on two plates.
2: The materials need to be placed at room temperature before production to avoid separation of oil and water.
3: The mixed batter can expand better after standing.
