Chocolate Madeleine
1.
Prepare all kinds of ingredients. The butter does not need to be softened in advance.
2.
Pour the eggs, caster sugar, vanilla extract and salt into the egg-beating bowl and stir well. The eggs can be mixed well and do not need to be beaten, otherwise it will easily expand when entering the oven, and will easily shrink after being out of the oven, which will affect the taste.
3.
Sift in the mixture of low-gluten flour, cocoa powder and baking powder.
4.
Stir until the dry powder is not visible. Don't stir too much, so as to avoid low flour and gluten, affecting the expansion of the finished product.
5.
Combine the cut butter and dark chocolate and heat to 60 degrees to melt. Pay attention to controlling the temperature to avoid the bitter taste of the chocolate burnt.
6.
Pour into the batter and mix quickly. Let the stirred batter stand at room temperature for 2 hours. The mixed batter can be fully hydrated, the texture is more uniform, and the baked appearance is more beautiful.
7.
Melt a little butter (outside the indicated amount), spread it evenly in the Madeleine mold with a brush, sprinkle a little low-gluten flour (outside the amount), and pat to remove excess flour. The mold I use is a Japanese-style madeleine mold that is not sticky. Each madeleine mold has a slightly larger capacity. If other molds are used, the materials can be increased or decreased as appropriate.
8.
Put the batter into a cut-out piping bag, squeeze it into the mold, and it will be 80% full. Don't be greedy, so as not to flow out of the mold during baking.
9.
Put it in the middle layer of the oven preheated to 190 degrees, heat up and down at the same time, about 12-15 minutes.
10.
After finishing, take it out and let it cool, and you can enjoy the delicious food. Baked Madeleine can be sealed and stored at room temperature for 3 days or refrigerated. It can be heated in the microwave for ten seconds before eating.
11.
You can also dip it in the chocolate sauce, stick a little bit of nuts to decorate, not only is it more beautiful, the taste and nutrition are also better.
Tips:
The original formula is foreign, so the amount of sugar used is too much (the original formula sugar amount is 170 grams). I reduced it by half according to my personal taste, which has little effect on the taste and taste of the finished product. Although it is necessary to control the amount of sugar, it is also important to choose better quality sugar as much as possible. I use Ganzhiyuan's double-carbon white sugar, which has a fine and pure texture and uniform granules, and it comes with a sealed lid after opening. It is easy to access and store, and it is not easy to agglomerate.
