Chestnut Madeleine [first Taste Diary]

Name: Chestnut Madeleine [first Taste Diary]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 78g Low-gluten flour; 90g Unsalted butter; 85g Caster sugar; 3g Baking powder; 3g cocoa powder; 2 pcs egg; 15g milk; 95g Chestnut puree; Some Black sesame; Some Cooked chestnuts

by First taste diary official

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When a chestnut meets a cake, it becomes a chestnut-shaped Madeleine! There is a chestnut in the "little belly" of the cake. It's so cute, and it's too delicious. I promise you will become Madeleine's little girls like me! "

Chestnut Madeleine [first Taste Diary]

1. Add the fine sugar to the eggs and beat them until they are slightly frothed, not completely frothing.

Chestnut Madeleine [first Taste Diary] recipe

2. Add chestnut puree and stir well, then add milk and continue to stir well.

3. Sift in low-gluten flour, cocoa powder, baking powder, and stir until there is no dry powder.

4. Put butter in the milk pan, heat it on low heat, and cook until the butter becomes slightly darker.

5. Pour the browned butter into the batter and stir well.

6. Cover the batter with plastic wrap and let it stand for 1 hour.

7. During the rest, brush the mold with butter, and dip the bottom with black sesame seeds to imitate the bottom of chestnuts.

8. Put the standing batter into a piping bag, squeeze half of it into the mold, put a chestnut, and then squeeze a small amount of batter to seal the chestnut.

9. Put it in the preheated oven, bake at 170°C until the belly button rises, turn to 150°C and bake for 20 minutes.

10. Just buckle out the cake while it's hot.

11. Give a chestnut!

Tips:
/butter/
1. After heating the butter, the charred butter is also called hazelnut butter. The butter produces a "Menner reaction" during the heating process, which gives the butter a slightly burnt special aroma.
2. The step of heating the butter can also be omitted, and the butter is directly melted. It just reduces the flavor of browned butter.
3. If the butter applied on the mold is solid. Do not use melted butter, it will slide back when the sesame seeds are sticky.

/Batter/
1. After the batter is made, let it stand for 1 hour to make the materials better blend together.
2. The batter does not need to be too full when squeezed into the mold, just 7-8 minutes full.