Chocolate Madeleine

Name: Chocolate Madeleine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 55g butter; 10g chocolate sauce; 10g cocoa powder; 1 piece egg; 40g Caster sugar; 1/2 teaspoon Baking powder

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I like to make Madeleines of various flavors, especially after I have a mini Madeleine mold, the most common treat is it. In addition to being delicious and easy to cook, the cute shell shape is also the reason I love it. I really like watching the batter start to swell in the oven, and then puff up a big belly, I feel very simple and honest. The bite size is also very suitable for eating with a cup of tea or milkshake.
Mini cakes, one bite, it’s easy to watch a TV show and eat up a plate. The smaller the pastry, the more delicate it is, and you can bake 20 pieces in one plate. Is it a win in terms of quantity? The reason why it is double chocolate is because in addition to cocoa powder, chocolate sauce is also added. The richness of the two chocolates is my favorite taste. By the way, I have to spoil it. My new book will be available for pre-sale next Tuesday or so, la la la. This is also a gift from me to Little Walnut.

Ingredients

50g Low-gluten Flour
55g Butter
10g Chocolate Sauce
10g Cocoa Powder
1 piece Egg
40g Caster Sugar
1/2 teaspoon Baking Powder

Chocolate Madeleine

1. The eggs are scattered in the basin, and use a manual whisk to stir evenly, not to make too many bubbles

2. Add the caster sugar and continue to mix evenly

3. Add the chocolate sauce and mix well

4. Sift the low-gluten flour, cocoa powder and baking powder into the egg batter mixed above

5. Use a rubber spatula to mix from bottom to top to form an even and delicate batter

6. Put the butter in a small bowl and melt the insulated water into a liquid

7. Pour the melted liquid into the mixed batter while it is warm, stir evenly with a spatula, put the batter in the refrigerator for 1 hour to make the batter thick, take it out and stir again with a spatula

8. Then put the batter into the piping bag, cut small rounds, and squeeze it into the Madeleine mold, each about eighth full; preheat the oven to 190 degrees, the upper and lower heat, the grilling net on the middle of the oven, bake for about 15 minutes

Tips:
1. If it is not an anti-stick mold, you need to apply a layer of softened butter on the inside before filling the batter;
2. In addition to silicone madeleine molds, metal madeleine molds can also be used for making;
3. There is no chocolate sauce that can melt some dark chocolate instead.