#柏翠大赛#colorful Coconut Madeleine Cake

Name: #柏翠大赛#colorful Coconut Madeleine Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 60g butter; 3 drops Splendid; 10g Coconut; 2 pcs egg; 50g Caster sugar; 2g Baking powder; 20g White chocolate

by Moon Shadow Shaqiu

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Colorful, also known as Pandan, or Pandan in Indonesian. It is one of the commonly used spices in Southeast Asia, and is well-known in Indonesia, Malaysia, Singapore and other places. It has a strong scent and can be mixed into juice and added to desserts, or added to white rice to cook together. The cooked rice will have a special scent, which is quite attractive. The fresh colorful leaf juice can also be used to color food. Today, this Madeleine adds fresh banyan, fragrant coconut paste, and cute shell patterns, which is absolutely delicious in color and fragrance. "

Ingredients

#柏翠大赛#colorful Coconut Madeleine Cake

1. Prepare all the ingredients and melt the butter into a liquid state for later use.

#柏翠大赛#colorful Coconut Madeleine Cake recipe

2. Mix the caster sugar with the eggs, and stir evenly with a manual whisk.

3. Add bicolor essence and mix well.

4. After mixing low-gluten flour and baking powder, sift them, pour them into the colorful egg mixture, and use a manual whisk to slowly stir evenly.

5. Pour in the melted butter liquid and stir well.

6. The mixed Madeleine batter is covered with plastic wrap and placed in the refrigerator for 1 hour.

7. Brush the mold with a thin layer of butter liquid in advance, sprinkle with high-gluten flour, invert the mold, and pat off the excess flour. The surface of the refrigerated batter is solidified. Let it stand for a while at room temperature. After the batter becomes soft and flowing again, put it into a piping bag and squeeze it into the mold.

8. Put it into the middle layer of the preheated oven, and heat up and down at 175 degrees for about 15 minutes.

9. Melt the chocolate coins over water. After the baked cake is allowed to cool, dip a little white chocolate on the surface and sprinkle with coconut paste.

10. The flavour of the colorful + minced coconut is really worth trying.

Tips:
1. The formula in this article is just the weight of one plate of this mold. If you need to do more, please double it.
2. The texture and color of the cake made by metal molds can be better.
3. Although the mold itself is non-stick type, the good habit of spreading oil and powder is more conducive to protecting the mold and prolonging the life of the mold. The powder is all high-gluten flour, and only high-gluten flour has the anti-sticking effect.