Carrot Madeleine
1.
Beat the eggs into a clean basin, add sugar, beat with a manual whisk until the sugar melts
2.
Mix low-gluten flour and baking powder into the egg bowl
3.
Zigzag and stir evenly (do not stir in a circular motion to prevent the batter from becoming gluten)
4.
Melt the butter in water, add it to the batter and mix well
5.
Mix the batter and butter until the fine batter is divided into two parts
6.
Add matcha powder to one part and mix well (I used barley grass powder)
7.
Put it in a piping bag and put it in the refrigerator for 30 minutes.
8.
Take out the refrigerated batter and squeeze out the leaves and carrots according to the pattern of the mold.
9.
Put it in the upper and lower tubes of the preheated oven and bake for 15 minutes at 180 degrees. (The temperature and time are for reference only. The temperature of each oven will vary greatly. The temperature of your own oven shall prevail. Take out the cake with a toothpick. If there is no wet powder, it means it is cooked)
10.
Take out the baked cake while it is hot and unmold
Tips:
1. The mold should be selected with a good non-stick effect, such as using a different mold to squeeze into the batter before applying butter to the inside of the mold to prevent staining
2. The oven temperature and time are for reference only
